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Braised Italian-style Venison Meatballs

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




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Units of Measurement:
1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound ground venison
2 eggs
1 Tablespoon milk
3/4 Cup breadcrumbs
2 Tablespoon Parmesan cheese
2 Teaspoon kosher salt
1/2 Teaspoon Pepper
2 Clove garlic, minced
2 Teaspoon parsley, chopped
Braising Sauce
1/4 Cup Olive oil
1/2 Cup yellow onion, minced
4 Clove garlic, minced
1 Can (28 oz) crushed tomatoes
1 Cup dry red wine
1/2 Cup chicken stock
To Taste salt
To Taste pepper
1/4 Cup fresh basil leaves, finely chopped


  • 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.

    • 1/2 Pound ground beef

    • 1/2 Pound ground pork

    • 1/2 Pound ground venison

    • 2  eggs

    • 1 Tablespoon milk

    • 3/4 Cup breadcrumbs

    • 2 Tablespoon Parmesan cheese

    • 2 Teaspoon kosher salt

    • 1/2 Teaspoon Pepper

    • 2 Clove garlic, minced

    • 2 Teaspoon parsley, chopped

  • 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

  • 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.

    • 1/4 Cup Olive oil

    • 1/2 Cup yellow onion, minced

    • 4 Clove garlic, minced

  • 5

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

    • 1 Can (28 oz) crushed tomatoes

    • 1 Cup dry red wine

    • 1/2 Cup chicken stock

    • To Taste salt

    • To Taste pepper

  • 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

  • 8

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

    • 1/4 Cup fresh basil leaves, finely chopped

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