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Smoky, fork-tender and full of wood-fired flavor, 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.
1 Pound ground beef
1 Pound ground pork
4 Ounce Prosciutto, Finely Diced
1 Cup fresh bread crumbs
2 Teaspoon Kosher salt
2 Teaspoon fennel seed
1 Teaspoon oregano
1 Cup whole-milk ricotta cheese
1/2 Cup milk
3 egg, whisked
1 (28 oz) can crushed tomatoes, in their juices
1 Teaspoon Salt
3 Tablespoon extra-virgin olive oil
1/2 Cup basil leaves, for garnish
: 375 ˚F
1 Pound ground beef
1 Pound ground pork
4 Ounce Prosciutto, Finely Diced
1 Cup fresh bread crumbs
2 Teaspoon Kosher salt
2 Teaspoon fennel seed
1 Teaspoon oregano
1 Cup whole-milk ricotta cheese
1/2 Cup milk
3 egg, whisked
: 375 ˚F
: 300 ˚F
1 (28 oz) can crushed tomatoes, in their juices
1 Teaspoon Salt
3 Tablespoon extra-virgin olive oil
: 300 ˚F
1/2 Cup basil leaves, for garnish