Venison Meatballs with Spiced Salad (Print)

Tender venison meatballs with warming spices, crisp salad, and creamy hummus for a balanced Mediterranean meal.

# Components:

→ Venison Meatballs

01 - 1 lb 2 oz ground venison
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 large egg
05 - 1.4 oz breadcrumbs
06 - 1 tsp ground cumin
07 - 1 tsp ground coriander
08 - 0.5 tsp smoked paprika
09 - 0.5 tsp ground cinnamon
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
12 - 2 tbsp fresh parsley, chopped
13 - 2 tbsp olive oil for frying

→ Spiced Salad

14 - 3.5 oz mixed salad greens
15 - 1 small cucumber, diced
16 - 10 cherry tomatoes, halved
17 - 0.5 small red onion, thinly sliced
18 - 2 tbsp fresh mint, chopped
19 - 0.5 lemon, juiced
20 - 2 tbsp extra-virgin olive oil
21 - Salt and pepper to taste

→ Creamy Hummus

22 - 8.8 oz cooked chickpeas, drained and rinsed
23 - 2 tbsp tahini
24 - 1 garlic clove
25 - 1 lemon, juiced
26 - 2 tbsp olive oil
27 - 3 to 4 tbsp cold water
28 - 0.5 tsp ground cumin
29 - Salt to taste

# Directions:

01 - In a large mixing bowl, combine ground venison, finely chopped onion, minced garlic, egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, pepper, and fresh parsley. Mix gently until just combined, taking care not to overwork the mixture.
02 - Portion the mixture into 16 equal meatballs, approximately 1 oz each, rolling between your palms until compact and uniform.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and sear for 8 to 10 minutes, turning occasionally, until deeply browned and cooked through. Transfer to a warm plate.
04 - Add cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt to a food processor. Blend until smooth, gradually incorporating cold water until the mixture reaches a creamy consistency. Taste and adjust seasonings as needed.
05 - In a large bowl, combine mixed salad greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh mint. Drizzle with lemon juice and extra-virgin olive oil, then season with salt and pepper. Toss gently to coat.
06 - Spread a generous portion of hummus on each serving plate. Arrange salad alongside, top with four meatballs, and garnish with additional fresh parsley or mint if desired.

# Expert Advice:

01 -
  • Venison stays impossibly tender and juicy when you don't overwork the mixture, creating a meatball that melts rather than crumbles.
  • The warm spices hit you first, then the freshness of mint and lemon cuts through, making every bite feel balanced and surprising.
  • Everything comes together in under an hour, yet tastes like you've been cooking all afternoon.
02 -
  • Venison is lean, so resist the urge to skimp on the olive oil when browning—it needs that fat to develop color and flavor without drying out.
  • The spice blend sounds adventurous but the cinnamon is what makes people pause and ask what that subtle sweetness is; don't leave it out or skip it for more paprika.
  • Tahini separates, and a thin layer of oil on top is normal; stir it back together for a creamy hummus, or your finished dish will be gritty.
03 -
  • Keep your meatballs on a warm plate while you finish cooking; a few minutes out of the pan and they'll stay tender and never turn tough or rubbery.
  • Homemade hummus tastes nothing like store-bought—it's lighter, more vibrant, and worth the five minutes it takes to blend; cold water is your friend when you need to loosen it without watering down flavor.
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