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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 Min

Cook Time

45 Min

Pellets

Maple

Ingredients

Number of People Serving

8

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Units of Measurement:
main
1/2 Pound ground beef
1/2 Pound ground pork
1/2 Pound Venison, ground
2 eggs
1 Tablespoon milk
3/4 Cup Italian seasoned breadcrumbs
2 Tablespoon Parmesan cheese, grated
2 Teaspoon kosher salt
1/2 Teaspoon pepper
6 Clove garlic, minced
2 Teaspoon parsley, chopped
4 Tablespoon olive oil
1/2 Cup yellow onion, diced
1 28-oz can crushed tomatoes
1 Cup dry red wine
1/2 Cup chicken stock
1/4 Cup Basil, Fresh, Chopped

Step

  • 1

    When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.

    450 ˚F / 232 ˚C

  • 2

    In a bowl combine all ingredients for meatballs and mix well being careful not to overmix. Form small balls and place them on a parchment lined baking sheet.

  • 3

    Place the baking sheet directly on the grill grate and cook 10-15 minutes until lightly browned.

  • 4

    Heat olive oil in a medium sauce pan over medium-high heat. Add onion and saute until translucent. Add garlic and saute until fragrant.

  • 5

    Add crushed tomatoes, wine, and stock and season with salt and pepper.

  • 6

    Transfer sauce and meatballs to a baking dish and place directly on grill grate and cook for 10-15 minutes. Enjoy!

My Notes

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