Provider Asian Sweet and Spicy Meatballs

Provider team member Alley Stanley brings us another delicious wild game recipe for some Asian Sweet and Spicy meatballs using ground venison and ground beef.

For the Meatballs:

  • 1.5 Lb ground beef
  • 1.5 Lb ground venison, combined with beef
  • 2 TBSP Dragon (The Provider)
  • 1 TBSP Spawn (The Provider)
  • 1 white or yellow onion, minced
  • 5 cloves garlic, pressed and minced
  • 1 TBSP extra virgin Olive oil
  • 2 eggs
  • 1 cup bread crumbs
  • 3 TBSP hoisin


  • Green onion sliced
  • Sesame seeds toasted

For the Sauce:

  • 1 Tbsp olive oil
  • 5 cloves garlic – minced
  • 1/4 cup soya sauce
  • 3 T hoisin
  • 1 T Spawn
  • 1 T dragon
  • 1 cup water
  • 1/2 cup brown sugar
  • 1 Tsp ginger
  • 1 Tbsp cornstarch into splash of cold water


  • Grind your beef and venison mixture using MEAT! Your Maker Grinder, or mix them together by hand if you do not have access to a grinder.
  • Preheat oven or Traeger to 350°
  • Chop onion, press and chop garlic, and sauté in a hot pan over medium high heat, in extra virgin olive oil (we use Napa valley olive oil) sauté until fragrant and onions are translucent.
  • Add to meat mixture. Crack in two eggs, Add provider rubs, hoisin, and bread crumbs.
  • Mix together with your hands, in a kneading/folding motion. Roll into two-bite sized balls and place on a baking tray.

The sauce:

  • Press and chop garlic, and add to a hot pan with olive oil.
  • Sauté until fragrant, then add soya sauce, hoisin, provider rubs, mix well.
  • Add water, brown sugar, ginger, mix well, and let it simmer and reduce.
  • To thicken into a glaze, add your cornstarch into some cold water and whisk. Poor into reducing sauce over medium high heat, stirring constantly.
  • Once thick, pour over meatballs.
  • Place them on the Traeger or into the oven for about 25 minutes, until sauce is bubbly and dark.
  • Serve over garlic infused rice, and top with green onion and toasted sesame seeds.

Beef and Big Game



Dry Rubs