Steps

• 1

  When ready to cook, set the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes.

  375 ˚F / 191 ˚C

• 2

  Make the turkey meatballs. In a medium bowl, add the turkey, breadcrumbs, egg, milk, olive oil, Worcestershire, thyme, garlic powder, salt, and pepper. Combine by hand until just incorporated. Do not overwork. Roll into balls about 1 1/2-inches in diameter.

• 3

  Place the meatballs directly on grill grates. Close the lid and cook until they start to brown, 15-20 minutes.

  375 ˚F / 191 ˚C

  00:15

• 4

  Remove the meatballs from the grill and set aside. Decrease the grill temperature to 300°F.

  300 ˚F / 149 ˚C

• 5

  Make the gravy. In a large cast iron skillet, add the butter, sliced mushrooms, and shallots, and sauté for 4-5 minutes. Add the fresh thyme and cook an additional minute. Sprinkle in the flour and cook for 1-2 minutes. The mixture will be thick.

• 6

  Gradually stir in broth 1/2 cup at a time, allowing mixture to come to a boil in between each addition. Add more broth until desired thickness is achieved. Season with salt, and pepper, to taste. Add the meatballs to gravy.

• 7

  Place the cast iron skillet on the grill grates. Close the lid and braise for 1 1/2 hours or until the meatballs reach an internal temperature of 160°F.

  375 ˚F / 191 ˚C

  160 ˚F / 71 ˚C

  01:30

• 8

  Make the cranberry sauce. In a medium saucepan, combine the sugar and water and bring to boil. Add the cranberries and return to boil. Reduce the heat and simmer gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time.

• 9

  Remove meatballs from grill and serve with cranberry sauce. Garnish with fresh chopped parsley. Enjoy!