Steps

• Step 1

  When ready to cook, set the Traeger temperature to 450℉ and preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

• Step 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.

  Ingredients

  • 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

• Step 3

  Place the baking sheet directly on the grill grates. Close the lid and cook until lightly browned, 10-15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 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.

  Ingredients

  • 1/4 Cup olive oil

  • 1/2 Cup yellow onion, minced

  • 4 Clove garlic, minced

• Step 5

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

  Ingredients

  • 1 Can (28 oz) crushed tomatoes

  • 1 Cup dry red wine

  • 1/2 Cup chicken stock

  • To Taste salt

  • To Taste pepper

• Step 6

  Remove the meatballs from the grill. In a baking dish, add the meatballs, and cover with the braising sauce.

• Step 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.

  00:15

  450 ˚F / 232 ˚C

• Step 8

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

  Ingredients

  • 1/4 Cup fresh basil leaves, finely chopped