Venison Meatballs with Spiced Salad (Print Version)

Seasoned venison meatballs paired with vibrant salad and homemade hummus. A balanced, high-protein Mediterranean fusion 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

→ Spiced 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

→ Creamy 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 - 0.5 teaspoon ground cumin
29 - Salt to taste

# Steps to Follow:

01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined to avoid overworking the meat.
02 - Shape the mixture into 16 meatballs, approximately 1 oz each, using your hands or a small scoop for uniform size.
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, adding cold water gradually to achieve desired 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 to combine.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with 4 meatballs, and garnish with additional parsley or mint if desired.

# Additional Tips::

01 -
  • The warm spice blend makes your kitchen smell like a bustling Mediterranean market without any fuss.
  • Venison keeps the meatballs light and protein-rich, never heavy or greasy like traditional versions.
  • The creamy hummus and crisp salad balance every bite so you never feel weighed down.
  • It looks impressive on the table but comes together in under an hour on a weeknight.
02 -
  • Venison is leaner than beef, so it can dry out fast; don't overcook the meatballs or they'll lose their tenderness.
  • If the meatball mixture feels too wet to shape, add a tablespoon more breadcrumbs; if it's too dry, add a splash of cold water.
  • Let the hummus sit for a few minutes after blending so the flavors marry and the texture settles into something silky.
  • Use a nonstick or well-seasoned skillet to prevent the meatballs from sticking and tearing when you turn them.
03 -
  • Chill the shaped meatballs in the fridge for 15 minutes before cooking to help them hold together better in the pan.
  • Toast the cumin and coriander in a dry skillet for 30 seconds before adding them to the mix for a deeper, smokier flavor.
  • Make the hummus a day ahead and let it sit in the fridge; the flavors deepen overnight and it tastes even better.
  • Use a small ice cream scoop to portion the meatballs so they cook evenly and look uniform on the plate.
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