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Braised Wild Turkey Meatballs with Brown Gravy and Cranberry Sauce

Traeger Kitchen


Braised Wild Turkey Meatballs with Brown Gravy and Cranberry Sauce

Prep Time

15 Minutes

Cook Time

2 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Big Game Blend

The perfect mix of savory and sweet, you'll gobble down these turkey meatballs lightning fast.

Ingredients

How many people are you serving?

2

Units of Measurement:

main
  • 1 1/4 Pound Turkey, ground

  • 1 Cup Fresh Bread Crumbs, not dried

  • 1 egg

  • 1/4 Cup milk

  • 1 Tablespoon olive oil

  • 1 Tablespoon Worcestershire sauce

  • 1/2 Teaspoon dried thyme

  • 1/2 Teaspoon garlic powder

  • 1/2 Teaspoon black pepper

  • 1/2 Teaspoon salt

  • 1 Bunch parsley, chopped

  • 1 Tablespoon butter

  • 8 Ounce mushrooms, sliced

  • 2 shallot, thinly sliced

  • 1 Tablespoon thyme leaves, finely chopped

  • 2 Tablespoon flour

  • 2 Cup Broth, beef or chicken

  • salt and pepper

  • 1 Cup water

  • 1 Cup sugar

  • 12 Ounce cranberries, fresh or thawed

Steps

  • 1

    In a medium bowl, combine all meatball ingredients by hand just until incorporated. Do not overwork. Roll into meatballs about 1-1/2” in diameter.
    Ingredients
    • 1 1/4 Pound Turkey, ground

    • 1 Cup Fresh Bread Crumbs, not dried

    • 1 egg

    • 1/4 Cup milk

    • 1 Tablespoon olive oil

    • 1 Tablespoon Worcestershire sauce

    • 1/2 Teaspoon dried thyme

    • 1/2 Teaspoon garlic powder

    • 1/2 Teaspoon black pepper

    • 1/2 Teaspoon salt

    • 1 Bunch parsley, chopped

  • 2

    When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill375 ˚F
  • 3

    Place meatballs directly on grill grate and cook until they start to brown (about 15 to 20 minutes). Remove from grill and set aside.
    Grill Icon
    Grill375 ˚F
  • 4

    Turn grill down to 300℉. Add 1 Tbsp butter, sliced mushrooms, and shallots to a cast iron skillet and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Dust mixture with flour and cook for 1-2 minutes. The mixture will be thick.
    Ingredients
    • 1 Tablespoon butter

    • 8 Ounce mushrooms, sliced

    • 2 shallot, thinly sliced

    • 1 Tablespoon thyme leaves, finely chopped

    • 2 Tablespoon flour

  • 5

    Gradually stir in broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt and pepper to taste.
    Ingredients
    • 2 Cup Broth, beef or chicken

    • To Taste salt and pepper

  • 6

    Return meatballs to gravy and place back on grill. Allow to braise for 1-1/2 hours or until they reach an internal temp of 155℉.
    Grill Icon
    Grill300 ˚F
    Probe Icon
    Probe155 ˚F
  • 7

    While meatballs braise, combine sugar and water in a medium saucepan. Bring to boil. Add cranberries and return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.
    Ingredients
    • 1 Cup water

    • 1 Cup sugar

    • 12 Ounce cranberries, fresh or thawed

  • 8

    Remove meatballs from grill and serve with cranberry sauce. Garnish with fresh chopped parsley. Enjoy!

Cooking Notes

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