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Braised Italian-style Venison Meatballs

Traeger Kitchen


Braised Italian-style Venison Meatballs

Prep Time

30

Minutes

Cook Time

45

Minutes

Serves

8 - 12

People

Effort

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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!