Braised Italian-style Venison Meatballs

Ingredients

Units of Measurement:

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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.

  

  Grill: 450 ˚F

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• 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.

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  Ingredients

  • 1/2 Pound ground beef

  • 1/2 Pound ground pork

  • 1/2 Pound ground venison

  • 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

• 3

  Place the baking sheet directly on the grill grate and cook 10-15 minutes until lightly browned.

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• 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.

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  Ingredients

  • 4 Tablespoon olive oil

  • 1/2 Cup yellow onion, diced

  • 4 Clove garlic, minced

• 5

  Add crushed tomatoes, wine, and stock and season with salt and pepper.

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  Ingredients

  • 1 (28 oz) crushed tomatoes

  • 1 Cup dry red wine

  • 1/2 Cup chicken stock

  • 1/4 Cup fresh chopped basil

• 6

  Transfer sauce and meatballs to a baking dish and place directly on grill grate and cook for 10-15 minutes. Enjoy!

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