Venison Meatballs with Spiced Salad (Printer-friendly)

Spiced venison meatballs served with vibrant salad and creamy hummus for a balanced, protein-rich Mediterranean meal.

# What You'll Need:

→ Venison Meatballs

01 - 1.1 lb 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

→ 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 to 4 tbsp cold water
28 - 0.5 tsp ground cumin
29 - Salt to taste

# Directions:

01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined, avoiding overworking the mixture.
02 - Shape the mixture into 16 meatballs, approximately 1 oz each, ensuring uniform size for even cooking.
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. Transfer to a warm plate.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, gradually adding cold water to achieve desired creamy consistency. Adjust seasoning to taste.
05 - In a large bowl, combine salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, then season with salt and pepper. Toss gently to coat.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with meatballs, and garnish with additional parsley or mint if desired.

# Expert Advice:

01 -
  • The venison stays incredibly tender and never feels heavy, even with all those warming spices folded in.
  • Everything comes together in under an hour, but it tastes like you spent the whole afternoon in the kitchen.
  • The creamy hummus and bright salad balance the richness of the meatballs in a way that feels effortless and satisfying.
02 -
  • Don't overmix the meatball mixture or they'll become dense and chewy instead of tender.
  • Make sure the skillet is fully heated before adding the meatballs, or they'll stick and fall apart.
  • Add the water to the hummus slowly, because it can go from thick to runny faster than you think.
03 -
  • Chill the meatball mixture for 15 minutes before shaping if it feels too soft, it'll hold together better.
  • Taste the hummus before you serve it, then adjust the lemon, salt, or garlic to match your mood.
  • Don't crowd the skillet when cooking the meatballs, or they'll steam instead of browning.
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