Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Braised Italian Meatballs

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

Pellets

Apple

These Italian braised meatballs by Amanda Haas show off the legendary versatility of a Traeger. They're roasted, then dropped into a pan with crushed tomatoes for a long, flavorful braise. Smoky, fork-tender, and full of wood-fired flavor.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 1 Pound ground beef

  • 1 Pound ground pork

  • 4 Ounce Prosciutto, Finely Diced

  • 1 Cup breadcrumbs

  • 2 Teaspoon kosher salt

  • 2 Teaspoon fennel seed

  • 1 Teaspoon oregano

  • 1 Cup whole milk ricotta

  • 1/2 Cup milk

  • 3 Whole egg, whisked

  • 1 Can (28 oz) crushed tomatoes

  • 1 Teaspoon salt

  • 3 Tablespoon extra-virgin olive oil

  • 1/2 Cup fresh basil leaves, for garnish

Steps

  • 1

    When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.

    Grill375 ˚F

  • 2

    Add the ground beef, pork, prosciutto, bread crumbs, two teaspoons of salt, fennel seed, and oregano into a large mixing bowl.

    Ingredients

    • 1 Pound ground beef

    • 1 Pound ground pork

    • 4 Ounce Prosciutto, Finely Diced

    • 1 Cup breadcrumbs

    • 2 Teaspoon kosher salt

    • 2 Teaspoon fennel seed

    • 1 Teaspoon oregano

  • 3

    In a separate mixing bowl, combine the ricotta, milk, and eggs, and whisk to combine.

    Ingredients

    • 1 Cup whole milk ricotta

    • 1/2 Cup milk

    • 3 Whole egg, whisked

  • 4

    Using clean hands, combine the ground beef and pork, with the bread crumbs, salt, and herbs until the mixture is evenly combined and the herbs are evenly incorporated.
  • 5

    Slowly pour the liquid mixture over the meat and continue to use your hands to combine. The mixture will be tacky even when well mixed. Allow the mixture to sit for 10 minutes.
  • 6

    Pro Tip. To check the seasoning of your mixture before cooking off the entire batch, form a 1-2-inch patty and cook in a small sauté pan until cooked through, about 2 minutes per side. Taste and adjust the seasoning of the meat mixture as needed.
  • 7

    Line a large baking sheet with parchment or Traeger butcher paper. Alternately, lightly grease the baking sheet.
  • 8

    With clean hands or an ice cream scoop, form meatballs into the size of golf balls. Arrange them on the baking sheet with some space between each, so they are not touching. The mixture should yield about 48 meatballs.
  • 9

    Place the baking sheet directly on the grill grates, close the lid, and cook, turning the meatballs once, until cooked through when cut in half, about 20 minutes.
  • 10

    Remove from the grill, add the second batch if necessary, and repeat.
  • 11

    Reduce the grill temperature to 300℉.

    Grill300 ˚F

  • 12

    When the meatballs are cool enough to handle, place all of them in a large roasting pan. Pour the crushed tomatoes over the top. Sprinkle with an additional teaspoon of salt and drizzle with 3 tablespoons of olive oil.

    Ingredients

    • 1 Can (28 oz) crushed tomatoes

    • 1 Teaspoon salt

    • 3 Tablespoon extra-virgin olive oil

  • 13

    Cover the pan tightly with aluminum foil. Place the pan directly on the grill grates, close the lid, and cook, covered, for 60-90 minutes or until the tomatoes have absorbed some of the flavors from the meatballs. The meatballs should be fork tender.
  • 14

    Remove the meatballs from the grill and sprinkle with basil. If preferred, the meatballs can be roasted, cooled, and refrigerated a day in advance, then brought to room temperature and braised in the tomato sauce before serving. Enjoy!

    Ingredients

    • 1/2 Cup fresh basil leaves, for garnish

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.