Venison Meatballs Spiced Salad Hummus

The first time I worked with venison, I was surprised by how lean the meat was and how much it craved bold flavors. A friend from hunting country told me venison has a mild earthiness that pairs beautifully with warming spices. I started experimenting, and these meatballs became a revelation in my kitchen. The combination of cumin, coriander, and cinnamon transforms the game meat into something rich and approachable.

I served these at a small dinner party last fall when I wanted something that felt special but not fussy. My friend Sarah, who swore she hated game meat, went back for seconds. The way the cool cucumber and mint balance the warm, spiced meatballs creates this perfect interplay of temperatures and flavors. Now whenever I see fresh mint at the market, this recipe is the first thing I think about making.

Ingredients

• 500 g ground venison: Lean and flavorful, this game meat needs fat and spices to shine, so dont skip the olive oil or warming spices
• 1 small onion, finely chopped: Adds moisture and sweetness that complements the earthy venison
• 2 garlic cloves, minced: Fresh garlic beats powdered every time for meatballs
• 1 large egg: The binder that keeps everything together without making the mixture gummy
• 40 g breadcrumbs: Use fresh breadcrumbs for better absorption, or swap for gluten free if needed
• 1 tsp ground cumin: Earthy and warm, this is the backbone spice
• 1 tsp ground coriander: Bright and citrusy, it lifts the heavier flavors
• ½ tsp smoked paprika: Adds subtle depth without overpowering the venison
• ½ tsp ground cinnamon: Just enough warmth to make people wonder what that secret ingredient is
• ½ tsp salt and ¼ tsp black pepper: Venison needs proper seasoning to shine
• 2 tbsp fresh parsley, chopped: Fresh herbs brighten the rich meat mixture
• 2 tbsp olive oil for frying: Since venison is so lean, this helps achieve a nice crust

Ingredients (Salad & Hummus)

• 100 g mixed salad greens: A variety of textures and colors makes the salad more interesting
• 1 small cucumber, diced: Cool crunch that contrasts beautifully with the warm meatballs
• 10 cherry tomatoes, halved: Bursting sweetness in every bite
• ½ small red onion, thinly sliced: Sharp bite that cuts through the richness
• 2 tbsp fresh mint, chopped: The secret weapon that makes everything taste fresh
• Juice of ½ lemon and 2 tbsp extra virgin olive oil: Simple dressing that lets the vegetables shine
• 250 g cooked chickpeas: The creamy base for homemade hummus
• 2 tbsp tahini: Essential for that authentic velvety texture
• 1 garlic clove, juice of 1 lemon, and 2 tbsp olive oil: The classic hummus flavor trio
• 3-4 tbsp cold water: The trick to ultra creamy hummus
• ½ tsp ground cumin and salt to taste: Warm spice that echoes the meatball seasoning

Instructions

Mix the meatball base:

Combine the venison, onion, garlic, egg, breadcrumbs, and all those beautiful spices in a large bowl. Mix gently with your hands until everything is just distributed, overworking makes tough meatballs.

Shape them evenly:

Form the mixture into 16 equal meatballs, about 30 grams each, so they cook at the same rate.

Sear to perfection:

Heat olive oil in a large skillet over medium heat, add the meatballs, and cook for 8 to 10 minutes. Turn them occasionally until they are browned all over and cooked through.

Blend the hummus:

Pulse chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt in a food processor until smooth. Drizzle in cold water gradually until it reaches that dreamy creamy consistency.

Assemble the salad:

Toss the greens, cucumber, tomatoes, red onion, and mint in a large bowl. Dress with lemon juice and olive oil, season generously, and toss again until everything glistens.

Plate it up:

Spread hummus generously on each plate, top with salad and meatballs, and finish with extra herbs if you are feeling fancy.

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This recipe has become my go to when I want to serve something that feels impressive but actually comes together pretty quickly. There is something about the combination of warm spiced meat, cool crisp vegetables, and creamy hummus that just works. My family now requests these meatballs whenever we gather, and honestly, I am always happy to oblige.

Working with Venison

If you have never cooked venison before, treat it like very lean beef. It needs fat added somewhere, whether through olive oil, egg, or breadcrumbs, to prevent it from drying out. The spices here do double duty by adding flavor and helping mask any gamey notes that might put off skeptical eaters.

Make Ahead Tips

You can shape the meatballs up to a day ahead and store them covered in the refrigerator. The hummus actually tastes better after resting overnight, and the salad ingredients can be prepped and kept separate. This makes it an excellent choice for entertaining when you want to minimize last minute work.

Serving Suggestions

Warm pita or flatbread makes this feel even more like a complete meal, especially for heartier appetites. A medium bodied red wine like Pinot Noir or Grenache pairs beautifully with the spiced venison. You could also serve this as part of a larger mezze spread with olives and roasted vegetables.

• Extra hummus keeps for up to a week in the refrigerator
• Leftover meatballs reheat beautifully in a 350°F oven for 10 minutes
• The salad is best fresh but dressed leftovers will keep for one day

Save

I hope this recipe finds its way into your regular rotation like it has in mine. There is something deeply satisfying about a meal that feels this special and comforting.

Recipe FAQs

→ Can I use a different type of ground meat?

Absolutely. If venison is not available, ground lamb or beef make excellent substitutes, offering a similar texture and richness to the meatballs.

→ How can I make this dish gluten-free?

To ensure this preparation is gluten-free, simply use gluten-free breadcrumbs in your meatball mixture. Always verify product labels for any hidden gluten content.

→ What are some good serving suggestions for this dish?

This dish is wonderful on its own. For added substance, consider serving it with warm pita or flatbread, allowing you to scoop up the creamy hummus and flavorful sauces.

→ What kind of wine pairs well with these flavors?

A medium-bodied red wine complements the spiced venison beautifully. Pinot Noir or Grenache are excellent choices that will enhance the meal's complex flavors.

→ What's the key to making creamy, smooth hummus?

For exceptionally creamy hummus, blend the chickpeas, tahini, lemon juice, garlic, and cumin in a food processor until very smooth. Gradually add cold water, a tablespoon at a time, until your desired consistency is achieved.

→ Can I prepare any components of this meal in advance?

Yes, the hummus can be made 1-2 days ahead and stored in an airtight container in the refrigerator. The meatballs can be shaped and refrigerated for up to 24 hours before cooking, or cooked and reheated gently.