BOLOGNA BBQ MEATBALLS

Bologna BBQ Meatballs image

Provided by Matthew Grunwald

Time 55m

Yield 6 servings

Number Of Ingredients 20

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1 1/2 cups cubed day-old bread
1/2 cup whole milk
1 pound ground beef (85 percent lean)
8 ounces ground pork
4 ounces ground lamb
1 cup small-diced yellow onion
3/4 cup grated Parmesan
1/2 cup small-diced bologna
2 cloves garlic, minced
1 jalapeno, seeded and small-diced
Kosher salt and freshly cracked black pepper
4 tablespoons vegetable oil
1 teaspoon vegetable oil
1 large yellow onion, small-diced
1 cup ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

For the meatballs: Soak the bread cubes in the milk; squeeze dry and place in a large bowl. Add the ground beef, ground pork, ground lamb, onions, Parmesan, bologna, garlic, jalapeno, 1 1/2 teaspoons salt and 2 teaspoons pepper; mix well with a wooden spoon. Form into 2-inch balls.
Heat the oil in a large skillet over medium-high heat. Shallow-fry the meatballs until browned on all sides, 1 1/2 minutes per side. (The meatballs will be raw in the center; they'll finish cooking in the sauce.)
For the BBQ sauce: Heat the oil in a medium saucepan over medium heat. Add the onions; cook for 2 minutes. Reduce the heat to low and add the ketchup, brown sugar, vinegar, chili powder, garlic powder and onion powder; simmer for 5 minutes.
Add the meatballs to the sauce and simmer, covered, for 10 minutes. Serve hot.