Venison Meatballs with Spiced Salad (Printable)

Spiced venison meatballs served with fresh salad and creamy hummus. A balanced Mediterranean-inspired meal in 45 minutes.

# 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

→ 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 tbsp fresh mint, chopped
19 - 0.5 lemon, juiced
20 - 2 tbsp extra-virgin olive oil
21 - Salt and black pepper to taste

→ Creamy 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

# How To Make It:

01 - In a large 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 - Shape the mixture into 16 uniform meatballs, approximately 1 oz 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 on all sides and cooked through. Transfer to a warm plate.
04 - In a food processor, combine drained chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt. Blend until smooth, adding cold water gradually until achieving desired creamy consistency. Adjust seasoning as needed.
05 - In a large bowl, combine mixed salad 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, and toss gently to combine.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad and top with cooked meatballs. Garnish with additional fresh parsley or mint as desired.

# Expert Tips:

01 -
  • The warm spices make venison taste rich and interesting without any gamey edge.
  • You get protein, crunch, and creaminess all on one plate without feeling stuffed.
  • It looks impressive but comes together faster than most weeknight dinners.
  • Leftovers actually get better the next day when the flavors settle in.
02 -
  • Venison dries out fast because it's so lean, so don't cook the meatballs over high heat or leave them in the pan too long.
  • If your hummus is grainy, blend it longer and add more water—it should be almost fluffy, not pasty.
  • Let the meatballs rest for a minute after cooking so the juices settle back in instead of running all over the plate.
03 -
  • Use a small ice cream scoop to portion the meatballs so they're all the same size and cook evenly.
  • Add a pinch of sugar to the salad dressing if your tomatoes are too acidic—it balances everything out.
  • If the meatballs start to fall apart while cooking, your mixture was too wet—add a few more breadcrumbs next time.
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