Steps

• 1

  When ready to cook, set the Traeger temperature to 350°F and preheat lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  In a large bowl, combine the venison, onion, rice, ketchup, apple juice, brown sugar, mustard, paprika, and one egg and mix well. Use an additional egg if the mixture seems dry.

• 3

  Form the mixture into 1 3/4-inch-diameter meatballs and place on a parchment-lined rimmed baking sheet.

• 4

  Place the baking sheet directly on the grill grates. Close the lid and cook for 30 minutes.

  350 ˚F / 177 ˚C

  00:30

• 5

  Make the sauce. In a Dutch oven over medium heat, melt the butter. When the butter is hot add the mushrooms, being careful not to overcrowd the pan. Sauté until lightly browned and the moisture from the mushrooms has evaporated, 10 minutes.

• 6

  Add the pearl onions and cook until lightly browned, 10 minutes. Add the shallot and garlic and sauté until softened and fragrant, 5 minutes.

• 7

  Add cream, dijon mustard, tomato paste, Worcestershire sauce, paprika, salt, pepper, and beef base. Bring to a simmer.

• 8

  Remove the meatballs from the grill, and add the meatballs to the sauce. Cover with a tight-fitting lid.

• 9

  Place the Dutch oven on the grill grates. Close the lid and cook until the sauce has thickened enough to coat the back of a spoon, 15-20 minutes.

  350 ˚F / 177 ˚C

  00:20

• 10

  Remove the Dutch oven from the grill and stir in the sour cream. Serve warm over egg noodles. Enjoy!