Venison Meatballs with Spiced Salad (Printable)

Spiced venison meatballs paired with fresh salad and creamy hummus for a balanced, protein-rich Mediterranean 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 - ½ teaspoon smoked paprika
09 - ½ teaspoon ground cinnamon
10 - ½ teaspoon salt
11 - ¼ 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 - ½ small red onion, thinly sliced
18 - 2 tablespoons fresh mint, chopped
19 - Juice of ½ lemon
20 - 2 tablespoons extra-virgin olive oil
21 - Salt and pepper to taste

→ Hummus

22 - 8.8 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 - ½ teaspoon ground cumin
29 - Salt to taste

# How To Make It:

01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined.
02 - Shape the mixture into 16 meatballs, approximately 1 ounce each.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through. Set aside and keep warm.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding cold water gradually to achieve a creamy consistency. Adjust seasoning to taste.
05 - In a large bowl, toss salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss again.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with meatballs, and garnish with extra parsley or mint if desired.

# Expert Advice:

01 -
  • The venison stays incredibly tender and juicy, with spices that warm without overpowering.
  • Everything comes together in under an hour, yet it tastes like you spent all afternoon cooking.
  • The creamy hummus and crisp salad make every bite feel balanced and complete.
  • Its naturally high in protein and dairy-free, so it fits a range of eating styles without compromise.
02 -
  • Venison cooks faster than beef, so watch the meatballs closely to avoid drying them out.
  • Adding a splash of cold water to the hummus at the end makes it lighter and creamier than you expect.
  • Let the meatballs rest after shaping so they firm up slightly and stay intact during cooking.
03 -
  • Chill the meatball mixture for 15 minutes before shaping if it feels too soft, it makes rolling much easier.
  • Blend the hummus while the meatballs are cooking so everything comes together hot and fresh at the same time.
  • Use a light hand when tossing the salad, you want the greens coated but not wilted or weighed down.
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