# What You'll Need:
→ For the 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 - ½ tsp smoked paprika
09 - ½ tsp ground cinnamon
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp fresh parsley, chopped
13 - 2 tbsp olive oil (for frying)
→ For the Salad
14 - 3.5 oz mixed salad greens
15 - 1 small cucumber, diced
16 - 10 cherry tomatoes, halved
17 - ½ small red onion, thinly sliced
18 - 2 tbsp fresh mint, chopped
19 - Juice of ½ lemon
20 - 2 tbsp extra-virgin olive oil
21 - Salt and pepper, to taste
→ For the Hummus
22 - 8.8 oz cooked chickpeas (drained and rinsed if canned)
23 - 2 tbsp tahini
24 - 1 garlic clove
25 - Juice of 1 lemon
26 - 2 tbsp olive oil
27 - 3–4 tbsp cold water
28 - ½ tsp ground cumin
29 - Salt, to taste
# How-To:
01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined.
02 - Shape the mixture into 16 meatballs (about 1 oz each).
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8–10 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, 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.
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.
