Venison Meatballs with Spiced Salad (Printable Version)

Spiced venison meatballs paired with crisp salad and creamy hummus for a balanced Mediterranean-inspired meal.

# What You'll Need:

→ 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon ground cinnamon
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons olive oil for frying

→ 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 tablespoons fresh mint, chopped
19 - Juice of 0.5 lemon
20 - 2 tablespoons extra-virgin olive oil
21 - Salt and pepper to taste

→ Hummus

22 - 1 can (15 oz) cooked chickpeas, drained and rinsed
23 - 2 tablespoons tahini
24 - 1 garlic clove
25 - Juice of 1 lemon
26 - 2 tablespoons olive oil
27 - 3 to 4 tablespoons cold water
28 - 0.5 teaspoon ground cumin
29 - Salt to taste

# How-To Steps:

01 - In a large bowl, combine ground venison, chopped onion, minced garlic, egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper, and fresh parsley. Mix until just combined without overworking the mixture.
02 - Shape the mixture into 16 uniform meatballs, approximately 1 oz each.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until browned on all sides and cooked through. Transfer to a plate and keep warm.
04 - In a food processor, combine drained chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water to achieve desired creamy consistency. Taste and adjust seasoning.
05 - In a large bowl, combine salad greens, diced cucumber, halved cherry tomatoes, sliced red onion, and fresh mint. Drizzle with lemon juice and extra-virgin olive oil, season with salt and pepper, and toss gently.
06 - Spread a generous portion of hummus on each plate. Add a portion of salad alongside, top with cooked meatballs, and garnish with additional fresh parsley or mint if desired.

# Tips for Success:

01 -
  • The venison stays incredibly moist and flavorful thanks to the spice blend and gentle pan-frying.
  • Everything comes together in under an hour, but it feels like youve been cooking all day.
  • The contrast between warm, spiced meatballs and cool, tangy salad makes every bite interesting.
  • Its naturally high in protein and feels nourishing without being heavy.
02 -
  • Venison is lean, so dontt skip the egg and breadcrumbs or the meatballs will turn out dry and crumbly.
  • Let the meatballs rest for a minute after shaping so they hold together better in the pan.
  • Taste your hummus before serving and adjust the lemon, salt, or tahini to your preference, it should be tangy and creamy.
03 -
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meatball mixture for a deeper, nuttier flavor.
  • If your meatballs start to brown too quickly, lower the heat and cover the skillet for a minute to help them cook through without burning.
  • A drizzle of pomegranate molasses over the finished plate adds a sweet-tart punch that ties everything together beautifully.
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