# 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 - Juice of 0.5 lemon
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 - Juice of 1 lemon
26 - 2 tbsp olive oil
27 - 3 to 4 tbsp cold water
28 - 0.5 tsp ground cumin
29 - Salt to taste
# How to Make It:
01 - In a large bowl, combine ground venison, onion, garlic, egg, breadcrumbs, cumin, coriander, paprika, cinnamon, salt, pepper, and parsley. Mix until just combined without overworking.
02 - Divide mixture into 16 equal portions and roll each into a ball 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 browned on all sides and cooked through. Transfer to a warm plate.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, adding cold water gradually until creamy consistency is achieved. Adjust seasoning.
05 - In a large bowl, combine salad greens, cucumber, cherry tomatoes, red onion, and mint. Drizzle with lemon juice and olive oil, season with salt and pepper, and toss to combine.
06 - Spread a generous portion of hummus on each plate. Arrange salad alongside, top with meatballs, and garnish with additional parsley or mint if desired.
