# What you'll need:
→ Venison Meatballs
01 - 1 lb 2 oz 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 - 0.5 tsp smoked paprika
09 - 0.5 tsp ground cinnamon
10 - 0.5 tsp salt
11 - 0.25 tsp black pepper
12 - 2 tbsp fresh parsley, chopped
13 - 2 tbsp olive oil for frying
→ 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 tbsp fresh mint, chopped
19 - 0.5 lemon, juiced
20 - 2 tbsp extra-virgin olive oil
21 - Salt and pepper to taste
→ Hummus
22 - 8.8 oz cooked chickpeas, drained and rinsed
23 - 2 tbsp tahini
24 - 1 garlic clove
25 - 1 lemon, juiced
26 - 2 tbsp olive oil
27 - 3 to 4 tbsp cold water
28 - 0.5 tsp ground cumin
29 - Salt to taste
# Method:
01 - In a large mixing bowl, combine ground venison, finely chopped onion, minced garlic, egg, breadcrumbs, ground cumin, ground coriander, smoked paprika, ground cinnamon, salt, black pepper, and fresh parsley. Mix gently until just combined without overworking the mixture.
02 - Form the venison mixture into 16 uniform meatballs, each approximately 1 oz in size.
03 - Heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8 to 10 minutes, turning occasionally, until evenly browned and cooked through. Transfer to a warm plate and set aside.
04 - Add cooked chickpeas, tahini, garlic clove, lemon juice, olive oil, ground cumin, and salt to a food processor. Blend until smooth, gradually adding cold water until achieving a creamy consistency. Adjust seasoning as needed.
05 - In a large bowl, combine salad greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh mint. Drizzle with lemon juice and extra-virgin olive oil, then season with salt and pepper. Toss gently to combine.
06 - Spread a generous spoonful of hummus on each serving plate. Arrange a portion of salad alongside, top with cooked meatballs, and garnish with additional fresh parsley or mint as desired.
