Braised Italian-style Venison Meatballs
By Traeger Kitchen
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.
Prep Time
30 Minutes
Cook Time
45 Minutes
Pellets
Maple
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 |
| 6 Clove | garlic, minced |
| 2 Teaspoon | parsley, chopped |
| 4 Tablespoon | olive oil |
| 1/2 Cup | yellow onion, diced |
| 1 | 28-oz can crushed tomatoes |
| 1 Cup | dry red wine |
| 1/2 Cup | chicken stock |
| 1/4 Cup | Basil, Fresh, Chopped |
Step
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.
450 ˚F / 232 ˚C
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!
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