Steps

• 1

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• 2

  Make the meatballs. In a large bowl, add the beef, pork, venison, eggs, milk, breadcrumbs, Parmesan, salt, pepper, garlic, parsley and mix well, being careful not to over-mix. Form the mixture into small balls and place them on a parchment-lined baking sheet.

• 3

  Place the baking sheet directly on the grill grates. Close the lid and cook until lightly browned, 10-15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 4

  In a medium saucepan over medium-high heat, add the olive oil, and onion, and sauté until translucent, 5 minutes. Add the garlic and sauté until fragrant, 1 minute.

• 5

  Add the crushed tomatoes, wine, chicken stock, and season with salt, and pepper, to taste.

• 6

  Remove the meatballs from the grill. In a baking dish, add the meatballs, and cover with the braising sauce.

• 7

  Place the baking dish directly on grill grates. Close the lid and cook for 10-15 minutes, until the meatballs are cooked through and sauce is bubbling.

  450 ˚F / 232 ˚C

  00:15

• 8

  Remove the meatballs from the grill, top with fresh basil and serve warm. Enjoy!