Skip to Main Content
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 Min

Cook Time

45 Min




This recipe serves:


Activating this element will cause content on the page to be updated.
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.

  • 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.

  • 5

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

  • 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!

My Notes

In order to add notes for this recipe, you must log in or create an account.