Venison Meatballs with Spiced Salad (Printable)

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

# What You'll Need:

→ Venison Meatballs

01 - 1 pound 2 ounces ground venison
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 large egg
05 - 1.4 ounces 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 ounces 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 - 8.8 ounces 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 Make:

01 - In a large mixing 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.
02 - Form the mixture into 16 meatballs, each approximately 1 ounce in weight.
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 cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, gradually adding cold water to achieve desired creamy consistency. Adjust seasoning to taste.
05 - In a large salad bowl, combine mixed 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, then toss thoroughly.
06 - Spread a generous portion of hummus on each serving plate. Arrange salad alongside hummus, top with cooked meatballs, and garnish with additional fresh parsley or mint as desired.

# Expert Advice:

01 -
  • The venison stays incredibly tender thanks to the egg and breadcrumbs, which also help the spices cling to every bite.
  • The contrast between warm, spiced meatballs and cool, bright salad makes each forkful feel balanced and exciting.
  • Homemade hummus takes just minutes and tastes worlds better than anything from a tub.
  • It looks impressive enough for guests but comes together in under an hour on a weeknight.
02 -
  • Don't skip wetting your hands when rolling the meatballs, or the mixture will stick to your palms and make shaping them frustrating.
  • Venison cooks faster than beef because it's so lean, so check the internal temperature after 8 minutes to avoid drying them out.
  • Taste your hummus before serving and adjust the lemon, salt, or tahini; it should be tangy, creamy, and just a little nutty.
03 -
  • Use a small cookie scoop to portion the meatballs evenly so they cook at the same rate and look uniform on the plate.
  • If the hummus seems too thick after blending, add more cold water one tablespoon at a time until it's creamy and light.
  • Don't crowd the pan when browning the meatballs, or they'll steam instead of getting that beautiful caramelized crust.
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