Venison Meatballs with Spiced Salad (Print Version)

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

# What You'll Need:

→ Venison Meatballs

01 - 1.1 lbs 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 - Juice of 0.5 lemon
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 - Juice of 1 lemon
26 - 2 tbsp olive oil
27 - 3 to 4 tbsp cold water
28 - 0.5 tsp 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, avoiding overworking the mixture.
02 - Shape the mixture into 16 meatballs, approximately 1 oz each, ensuring even sizing for consistent cooking.
03 - Heat olive oil in a large skillet over medium heat. Add 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, gradually adding cold water to achieve a creamy consistency. Adjust seasoning as needed.
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 until evenly coated.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with meatballs, and garnish with additional fresh parsley or mint if desired.

# Additional Tips::

01 -
  • The venison stays incredibly tender when you don't overwork the meat, and the spice blend makes it taste like something from a street market in Marrakech.
  • Everything comes together in under an hour, but it looks and tastes like you spent all afternoon in the kitchen.
  • The contrast between warm, savory meatballs and cool, bright salad with silky hummus makes every bite interesting.
02 -
  • Don't cook the meatballs on high heat or the outside will char before the inside is done, especially with lean venison.
  • Let the hummus sit for five minutes after blending so the flavors meld, then taste it again because it often needs a pinch more salt or a squeeze more lemon.
  • If your meatballs are falling apart, you probably didn't mix them enough or the mixture was too wet, so add a tablespoon more breadcrumbs next time.
03 -
  • Wet your hands before shaping the meatballs so the mixture doesn't stick, and work quickly so the venison stays cold and holds together better.
  • Toast the cumin and coriander in a dry pan for 30 seconds before adding them to the meatball mix if you want a deeper, smokier flavor.
  • Drizzle a little extra olive oil over the hummus just before serving and dust it with a pinch of smoked paprika for a restaurant style presentation.
Go Back