Venison Meatballs with Spiced Salad (Printable View)

Spiced venison meatballs paired with fresh salad and creamy homemade hummus for a nutritious Mediterranean-inspired meal.

# Needed Ingredients:

→ Venison Meatballs

01 - 1.1 lbs 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

→ 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

→ 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 - 3-4 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 until just combined, being careful not to overwork the mixture.
02 - Divide the mixture into 16 equal portions and gently shape into uniform meatballs, approximately 1 oz each.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until deeply browned and cooked through. Transfer to a warm plate and set aside.
04 - Add cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt to a food processor. Blend until smooth, gradually adding cold water to reach desired creamy consistency. Taste and adjust seasoning as needed.
05 - In a large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and chopped fresh mint. Drizzle with lemon juice and extra-virgin olive oil, season with salt and pepper, and toss to combine.
06 - Spread a generous portion of hummus on each plate. Top with salad, arrange meatballs alongside, and garnish with additional fresh parsley or mint if desired.

# Expert Hints:

01 -
  • The spice blend transforms lean venison into something aromatic and tender without overpowering its natural flavor.
  • Everything comes together in under an hour, making it perfect for weeknight dinners that feel special.
  • The crisp salad and silky hummus balance the richness of the meatballs in every bite.
  • It's naturally high in protein and dairy-free, so it suits a variety of eating styles without compromise.
02 -
  • Don't skip wetting your hands when shaping the meatballs, the mixture is sticky and damp palms make rolling smooth and quick.
  • Let the meatballs sit undisturbed for the first minute or two in the pan so they develop a proper sear before you start turning them.
  • Add the water to the hummus gradually, too much at once makes it thin and runny instead of creamy.
03 -
  • Use a small ice cream scoop to portion the meatballs quickly and keep them uniform in size.
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meat, it deepens their flavor dramatically.
  • If your hummus feels grainy, blend it longer and add an extra tablespoon of tahini for silkiness.
  • Rest the meatballs on a paper towel for a moment after cooking to absorb any excess oil before plating.
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