Venison Meatballs Spiced Salad Hummus

The first time I worked with venison, I was surprised by how lean and clean-tasting it was compared to beef. These meatballs became a weeknight revelation, especially when paired with the cool creaminess of hummus and bright, crunching salad. Something about those warming spices against the fresh vegetables just makes sense.

I made these for a friend who swore she didnt like game meat, and she asked for seconds before she even finished her first serving. The hummus acts like this perfect bridge, taming any wild notes while letting those warm spices shine through.

Ingredients

• 500 g ground venison: Venison is leaner than beef so it stays tender without feeling heavy
• 1 small onion, finely chopped: The onion sweetens as it cooks, balancing the earthy venison
• 2 garlic cloves, minced: Fresh garlic is essential here, dont use powdered
• 1 large egg: This binds everything together without making the mixture gummy
• 40 g breadcrumbs: Just enough to lighten the texture, use gluten-free if needed
• 1 tsp ground cumin: Earthy and warm, this is the backbone of the spice blend
• 1 tsp ground coriander: Adds a citrusy brightness that cuts through the rich meat
• ½ tsp smoked paprika: Gives a subtle smoky depth without overpowering
• ½ tsp ground cinnamon: Just a hint adds warmth without making it taste like dessert
• ½ tsp salt: Venison needs salt to bring out its natural flavors
• ¼ tsp black pepper: Freshly ground makes a noticeable difference
• 2 tbsp fresh parsley, chopped: Brightens the meatballs from the inside out
• 2 tbsp olive oil (for frying): A neutral oil with a higher smoke point works too

For the Salad

• 100 g mixed salad greens: A mix of textures keeps every bite interesting
• 1 small cucumber, diced: Adds cool crunch that balances the warm spices
• 10 cherry tomatoes, halved: Sweet little bursts of juice throughout
• ½ small red onion, thinly sliced: A sharp bite that cuts the richness
• 2 tbsp fresh mint, chopped: Mint is the secret weapon that makes everything taste fresh
• Juice of ½ lemon: Bright acid ties the salad components together
• 2 tbsp extra-virgin olive oil: Use something good quality, you can taste it here
• Salt and pepper, to taste: Season generously so the salad stands up to the meatballs

For the Hummus

• 250 g cooked chickpeas: Canned work perfectly, just rinse them really well
• 2 tbsp tahini: Dont skip this, it creates that silky texture
• 1 garlic clove: One is plenty, raw garlic gets strong quickly
• Juice of 1 lemon: Fresh juice makes hummus taste alive instead of flat
• 2 tbsp olive oil: Helps everything blend into creaminess
• 34 tbsp cold water: This is what transforms it from paste to fluffy perfection
• ½ tsp ground cumin: Echoes the spices in the meatballs subtly
• Salt, to taste: Hummus needs more salt than you might think

Instructions

Mix the meatball base:

Combine venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley in a large bowl. Mix with your hands until just combined, overworking makes them tough.

Shape the meatballs:

Form the mixture into 16 meatballs, about 30 g each, rolling them gently between your palms. Wet your hands occasionally to prevent sticking.

Cook the meatballs:

Heat olive oil in a large skillet over medium heat and add meatballs, cooking 810 minutes while turning occasionally. They should be browned all over and cooked through, then set aside keeping warm.

Blend the hummus:

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

Assemble the salad:

Toss salad greens, cucumber, cherry tomatoes, red onion, and mint in a large bowl. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss again until evenly coated.

Plate everything together:

Spread a generous spoonful of hummus on each plate, add salad portion, and top with meatballs. Garnish with extra parsley or mint if you want it to look especially pretty.

Save

There is something incredibly satisfying about cutting through a warm spiced meatball and getting a little hummus and crisp crunch all in one bite. This is the kind of meal that makes you feel nourished and comforted without being weighed down.

Making It Your Own

Ground lamb or beef work beautifully if venison is not available where you live. I have made this with turkey and it still delivers on flavor, just adjust the cooking time slightly since poultry needs to be cooked through completely.

Getting Ahead

The meatballs can be shaped and refrigerated up to a day ahead, which actually helps the flavors develop. The hummus tastes even better after sitting for a few hours, so make that first and let it hang out while you prep everything else.

Serving Suggestions

Warm pita or flatbread makes this feel even more substantial, perfect for soaking up that extra hummus. A medium-bodied red wine like Pinot Noir or Grenache pairs nicely with the spiced meat without overpowering the fresh vegetables.

• Mix some chopped fresh herbs into the hummus for extra color
• Double the meatball recipe and freeze half for another night
• Serve family-style on a large platter for a relaxed dinner

Save

This is one of those meals that looks impressive but comes together so naturally once you get the rhythm. Hope it becomes a regular in your rotation like it has in mine.

Recipe Questions & Answers

→ What if I can't find venison?

If ground venison is unavailable, you can easily substitute it with ground lamb or beef. The warming spices used in this dish will complement either of these meats beautifully, offering a similar rich flavor profile.

→ How can I make this dish gluten-free?

To ensure this meal is gluten-free, simply use gluten-free breadcrumbs in the venison meatball mixture. Most other ingredients, such as the spices, vegetables, and hummus components, are naturally gluten-free.

→ What are good accompaniments for serving?

This meal is delicious on its own, but it pairs wonderfully with warm pita or flatbread to scoop up the hummus and absorb the flavors. A side of fluffy couscous or rice could also complement it well for a more substantial plate.

→ Is there a recommended wine pairing?

For a delightful pairing, consider a medium-bodied red wine. Pinot Noir or Grenache would complement the rich venison and warming spices without overpowering the dish, enhancing the overall dining experience.

→ What's the secret to perfectly creamy hummus?

The key to creamy hummus lies in blending it thoroughly and gradually adding cold water until you reach your desired consistency. Using high-quality tahini and cooking the chickpeas until very tender also helps achieve that exceptionally smooth texture.

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

Absolutely! The hummus can be made a day or two ahead and stored in the refrigerator. You can also form the venison meatballs in advance and keep them chilled until you're ready to cook. Prepare the salad components, but dress it just before serving to maintain freshness.