Venison Meatballs Spiced Salad Hummus

The first time I worked with venison, I was intimidated by its reputation for being gamey and lean. A friend who hunts had gifted me some ground meat, and after some experimentation, I discovered that the right spices completely transform it. These meatballs have become a go-to dinner when I want something that feels special but doesn't require hours in the kitchen.

I made these for a dinner party last fall when my vegetarian sister was visiting, and even she couldn't stop eating the hummus and salad components. There's something satisfying about the contrast between the spiced meat and the cool, crisp vegetables. Now whenever friends ask what to cook with game meat, this is my immediate recommendation.

Ingredients

• 500 g ground venison: The lean meat absorbs spices beautifully and stays tender when cooked gently
• 1 small onion, finely chopped: Adds moisture and sweetness that balances the game notes
• 2 garlic cloves, minced: Fresh garlic is essential here, powdered won't give the same punch
• 1 large egg: Binds everything together without making the meatballs dense
• 40 g breadcrumbs: Use fresh breadcrumbs for the best texture, stale works too
• 1 tsp ground cumin: Earthy and warm, this is the backbone of the spice blend
• 1 tsp ground coriander: Adds citrusy brightness that cuts through the rich meat
• ½ tsp smoked paprika: Gives a subtle depth without overpowering the venison
• ½ tsp ground cinnamon: Just enough to add warmth without tasting like dessert
• ½ tsp salt: Venison needs salt to come alive, don't be shy with it
• ¼ tsp black pepper: Freshly cracked makes a noticeable difference
• 2 tbsp fresh parsley, chopped: Brings a fresh pop of color and flavor
• 2 tbsp olive oil: For achieving that golden brown exterior
• 100 g mixed salad greens: Something crisp and refreshing to balance the warm meatballs
• 1 small cucumber, diced: Adds cool crunch and freshness
• 10 cherry tomatoes, halved: Sweet bursts of juice throughout the salad
• ½ small red onion, thinly sliced: Sharp bite that cuts through the richness
• 2 tbsp fresh mint, chopped: Makes everything taste brighter and lighter
• Juice of ½ lemon: Acidity is crucial for lifting all the flavors
• 2 tbsp extra-virgin olive oil: Quality matters here since it's not cooked
• 250 g cooked chickpeas: The base of the creamiest homemade hummus
• 2 tbsp tahini: Don't skip this, it's what makes hummus taste authentic
• 1 garlic clove: One raw clove goes a long way in hummus
• Juice of 1 lemon: Fresh lemon juice is non-negotiable for proper flavor
• 2 tbsp olive oil: Makes the hummus velvety smooth
• 3–4 tbsp cold water: The secret trick for ultra-creamy texture
• ½ tsp ground cumin: Ties the hummus flavors to the meatballs
• Salt, to taste: Hummus needs enough salt or it tastes flat

Instructions

Mix the meatball base:

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

Shape into rounds:

Form the mixture into about 16 meatballs, roughly 30 grams each, rolling them between your palms without packing too tightly. They should feel loose and tender, not dense like golf balls.

Sear to golden:

Heat the olive oil in a large skillet over medium heat and add the meatballs in batches if needed. Cook for 8 to 10 minutes, turning them occasionally until they're browned all over and cooked through.

Blend the hummus:

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

Toss the salad:

Combine the greens, cucumber, tomatoes, onion, and mint in a large bowl. Drizzle with lemon juice and olive oil, season with salt and pepper, then toss everything gently until dressed.

Plate it up:

Spread a generous swoosh of hummus on each plate, pile on some salad, and arrange the warm meatballs on top. Garnish with extra herbs if you're feeling fancy.

Save

This recipe has saved me on countless weeknights when I want something that feels elegant but doesn't requirerestaurant-level effort. The way the spices perfume the kitchen while everything cooks is pretty magical.

Making It Your Own

I've found that ground lamb works beautifully as a substitute if venison isn't available or if you want something slightly more forgiving. The spice blend also pairs well with beef or turkey, though you may want to adjust the cooking time slightly since those meats have different fat contents.

Perfecting The Hummus

The cold water trick is something I learned from a Lebanese friend and it completely changed my hummus game. Most people skip this step, but that little bit of water is what transforms grainy hummus into something silky and luxurious. Blend it longer than you think you need to, that airiness makes all the difference.

Serving Suggestions

Warm pita bread or flatbread makes this feel more like a complete meal and helps soak up all the flavors. A medium-bodied red wine like Pinot Noir pairs wonderfully without overpowering the spices.

• Leftover meatballs reheat surprisingly well for lunch the next day
• The salad is best dressed right before serving to keep it crisp
• Double the hummus recipe because you'll want extra for snacking

Save

There's something deeply satisfying about a meal that balances warm spices with fresh, cool elements. Hope this becomes a regular in your dinner rotation too.

Recipe FAQ

→ Can I use a different meat for the meatballs?

Yes, if venison is not available, you can easily substitute ground lamb or beef to achieve a similar rich flavor profile in the meatballs.

→ How can I make this dish gluten-free?

To make this meal suitable for a gluten-free diet, simply ensure you use gluten-free breadcrumbs when preparing the venison meatballs. Always check labels for other ingredients if you have concerns.

→ What are some good accompaniments for this meal?

This dish is quite complete on its own, but it pairs wonderfully with warm pita bread or a soft flatbread to scoop up the hummus and juices. A light rice pilaf would also complement the flavors.

→ What type of wine would complement these flavors?

For a perfect pairing, consider a medium-bodied red wine. A Pinot Noir or Grenache would beautifully enhance the spiced venison and rich hummus, without overpowering the delicate flavors.

→ What's the best way to ensure the hummus is smooth and creamy?

To achieve a perfectly creamy hummus, ensure you blend all ingredients in a food processor until completely smooth. Gradually add cold water, a tablespoon at a time, until it reaches your desired consistency. Don't rush this step!

→ How long should I cook the venison meatballs?

Cook the venison meatballs in a skillet over medium heat for 8–10 minutes, turning them occasionally. They should be nicely browned on all sides and thoroughly cooked through to ensure tenderness.