Sage & onion stuffing meatballs cooked on the Traeger Timberline 850 pellet gril
Angela Slater
Daughter of a farmer and market gardener so have always had a connection with the outdoors, whether it was keeping animals or producing fruit, vegetables and cut flowers. Along with my work at Hayes Garden World I also have a smallholding, mainly breeding rare breed pigs. I gained an HND and BSc in Conservation and Environmental Land Management, as a result I am an ardent environmentalist and have a keen interest in environmentally friendly gardening. In my time at Hayes I worked for several years in the Outdoor Plant and Houseplant areas

How do I cook sage and onion stuffing meatballs on the Traeger Timberline 850 Wood pellet grill?

Perk up the sage and onion stuffing and cook it on the BBQ


Stuffing the turkey cavity increases the cooking time and the chances of the centre not being thoroughly cooked, but these stuffing meatballs are really quick and easy and can be made beforehand and kept frozen. Just be a bit cautious with the sage as the strong taste can be a bit overpowering.




  • 0.5kg sausage meat with added breadcrumbs
  • ¼ pack fresh sage; finely chopped
  • medium onion; finely diced 
  • sea salt
  • ground black pepper


  • baking tray
  • parchment paper

Gently sweat off the onions and combine with all the other ingredients. Form into meatballs, should make about 8. Place on the parchment lined baking sheet.

Pre-heat the Traeger to 200C and cook for about 20 – 25 minutes until the internal temperature reaches 75C. Check this with a digital instant read thermometer.