# 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 teaspoon ground cumin
07 - 1 teaspoon ground coriander
08 - 0.5 teaspoon smoked paprika
09 - 0.5 teaspoon ground cinnamon
10 - 0.5 teaspoon salt
11 - 0.25 teaspoon black pepper
12 - 2 tablespoons fresh parsley, chopped
13 - 2 tablespoons olive oil for frying
→ Spiced 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 tablespoons fresh mint, chopped
19 - 0.5 lemon, juiced
20 - 2 tablespoons extra-virgin olive oil
21 - Salt and pepper to taste
→ Creamy Hummus
22 - 8.8 oz cooked chickpeas, drained and rinsed
23 - 2 tablespoons tahini
24 - 1 garlic clove
25 - 1 lemon, juiced
26 - 2 tablespoons olive oil
27 - 3 to 4 tablespoons cold water
28 - 0.5 teaspoon ground cumin
29 - Salt to taste
# Directions:
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 - Shape the mixture into 16 meatballs, approximately 1 oz each.
03 - Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning occasionally, until browned and cooked through. Transfer to a plate and keep warm.
04 - In a food processor, combine chickpeas, tahini, garlic, lemon juice, olive oil, cumin, and salt. Blend until smooth, gradually adding cold water to achieve desired 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 to combine.
06 - Spread a generous spoonful of hummus on each plate. Add a portion of salad, top with meatballs, and garnish with additional parsley or mint if desired.
