Traeger Kitchen
Braised Italian-style Venison Meatballs
Prep Time
30
Minutes
Cook Time
45
Minutes
Serves
8 - 12
People
Effort
What's this?
Walk on the wild side with this field-to-table twist on Italian meatballs. Ground beef, pork and venison are baked over maple wood and braised in a fragrant and rich red wine tomato sauce.
Ingredients
1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound Venison, ground
2 eggs
1 Tablespoon milk
3/4 Cup Italian seasoned breadcrumbs
2 Tablespoon Parmesan cheese, grated
2 Teaspoon kosher salt
1/2 Teaspoon pepper
2 Clove garlic, minced
2 Teaspoon parsley, chopped
4 Tablespoon olive oil
1/2 Cup yellow onion, diced
4 Clove garlic, minced
1 28-oz can crushed tomatoes
1 Cup dry red wine
1/2 Cup chicken stock
1/4 Cup Basil, Fresh, Chopped
Steps
1
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.2
In a bowl combine all ingredients for meatballs and mix well being careful not to overmix. Form small balls and place them on a parchment lined baking sheet.3
Place the baking sheet directly on the grill grate and cook 10-15 minutes until lightly browned.4
Heat olive oil in a medium sauce pan over medium-high heat. Add onion and saute until translucent. Add garlic and saute until fragrant.5
Add crushed tomatoes, wine, and stock and season with salt and pepper.6
Transfer sauce and meatballs to a baking dish and place directly on grill grate and cook for 10-15 minutes. Enjoy!