Venison Meatballs with Spiced Salad (Printer-Friendly)

Spiced venison meatballs paired with fresh salad and creamy hummus for a Mediterranean-inspired balanced 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 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 - 0.5 lemon, juiced
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 - 1 lemon, juiced
26 - 2 tablespoons olive oil
27 - 3 to 4 tablespoons cold water
28 - 0.5 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, being careful not to overwork the mixture.
02 - Shape the mixture into 16 meatballs, each approximately 1 oz in 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 plate 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 until well coated.
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 Suggestions:

01 -
  • The venison stays incredibly tender when you don't overwork the mix, and the spices give it a gentle, almost exotic warmth.
  • Everything comes together in under an hour, but it feels like you spent all day in the kitchen.
  • The creamy hummus and crisp salad balance the richness of the meatballs in a way that feels both light and satisfying.
02 -
  • Venison cooks faster than beef because it's so lean, so don't leave the meatballs in the pan too long or they'll turn dry and crumbly.
  • Adding a splash of cold water to the hummus at the end makes it lighter and fluffier, almost mousse-like in texture.
  • If the meatball mixture feels too wet, add a little more breadcrumbs; too dry, add a teaspoon of olive oil or water.
03 -
  • Chill the meatball mixture for 15 minutes before shaping if it feels too soft, it makes rolling much easier and helps them hold together better in the pan.
  • Don't skip the fresh mint in the salad, it's the one ingredient that bridges the warm spices of the meatballs and the cool crunch of the vegetables.
  • Taste your hummus before serving and adjust the lemon and salt, it should be bright and punchy, not flat or one-dimensional.
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