Bologna Bbq Meatballs Recipes

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MEATBALLS, BOLOGNA STYLE



Meatballs, Bologna Style image

This recipe is my adaptation of a dish at Trattoria Gigina in Bologna. Though it is as homespun as any meatball recipe, the mortadella in the meat mixture and cream in the tomato sauce make it seem a little more sophisticated.

Provided by Michele Scicolone

Categories     Cookstr Recipes

Number Of Ingredients 15

1 small onion, finely chopped
1 medium carrot, finely chopped
1 small tender celery rib, finely chopped
2 tablespoons olive oil
1½ cups tomato puree
½ cup heavy cream
Salt and freshly ground black pepper
1 pound lean ground beef
8 ounces mortadella, finely chopped
½ cup freshly grated Parmigiano-Reggiano
2 large eggs, beaten
½ cup plain dry bread crumbs
1 teaspoon kosher or sea salt
¼ teaspoon ground nutmeg
Freshly ground black pepper

Steps:

  • Prepare the sauce: In a large saucepan or deep heavy skillet, cook the onion, carrot, and celery in the olive oil over medium heat until golden and tender, about 10 minutes. Add the tomato, cream, and salt and pepper to taste. Bring to a simmer.
  • Prepare the meatballs: Place the meatball ingredients in a large bowl. With your hands, thoroughly mix together all of the ingredients. Rinse your hands in cool water to prevent sticking, then lightly shape the mixture into 2-inch balls.
  • Transfer the meatballs into the simmering sauce. Cover and cook, turning the meatballs occasionally, until cooked through, about 20 minutes. Serve hot.

BARBECUED MEATBALLS



Barbecued Meatballs image

Enjoy these meatballs in a wonderfully tangy sauce! Use your favorite flavor of barbecue sauce. When the meatballs are done, you can place them in a slow cooker/server to keep them warm.

Provided by AZTHESPIAN

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 ½ cups fresh bread crumbs
¼ cup chopped onion
½ cup milk
1 ½ teaspoons salt
2 eggs
1 (18 ounce) bottle barbecue sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, combine the beef, bread, onion, milk, salt and eggs. Shape into little meatballs, about 1 inch in size. Place the meatballs into a 9x13 inch baking dish.
  • Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes. Pour barbecue sauce over the meatballs and bake for 35 more minutes.

Nutrition Facts : Calories 553.8 calories, Carbohydrate 38.7 g, Cholesterol 144.2 mg, Fat 32.9 g, Fiber 1.4 g, Protein 23.7 g, SaturatedFat 13.1 g, Sodium 1390.4 mg, Sugar 18.7 g

BARBECUED BOLOGNA



Barbecued Bologna image

Bologna is a popular smoked meat in the South and it's quite good. You'll need to start with a big chunk though; sliced deli bologna just won't work. The cooking process firms it up, gives it a great smoky flavor, and develops a little crust on the outside. It's delicious served at room temperature with crackers and cheese or on white bread with barbecue sauce and thinly sliced onion for a tasty sandwich.

Provided by Food Network

Categories     main-dish

Yield Makes 12 servings

Number Of Ingredients 14

One 3-pound chub or chunk bologna
Barbecue Rub #68 (recipe follows)
1/2 cup packed light brown sugar, dried (see Note)
1/3 cup kosher salt
1/4 cup paprika
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon Sugar in the Raw
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper

Steps:

  • Prepare your cooker to cook indirectly at 235 degrees F using medium cherry wood for smoke flavor.
  • Slice off a thin piece off the bologna lengthwise so it has a flat bottom and won't roll around. Score the top in a series of thin slashes in a diamond pattern. Season the bologna liberally with the barbecue rub. Put the bologna in the cooker and cook for at least 3 hours but up to 5 hours. It's already fully cooked, so the recipe is very flexible, but as it cooks longer it will get smokier and develop a better outside crust.
  • Transfer the bologna to a cutting board. Tent loosely with foil and let rest for 5 minutes. Slice to serve.
  • This rub is a little more complex than Barbecue Rub #67 and has great color as it cooks on the food. I like to put this one in the food processor until it's finely ground. It makes for a smooth texture but also takes care of breaking up the lumps in the dried brown sugar. You may want to dry the sugar the day before. This preparation is a little more complicated, but don't be afraid to use on whatever you're cooking.
  • Combine all the ingredients in the bowl of a food processor fitted with a metal blade. Process for 15 seconds. The rub may be stored in an airtight container in a cool place for up to 6 months.

BBQ BOLOGNA SANDWICH



BBQ Bologna Sandwich image

Provided by Food Network

Categories     appetizer

Time 3h22m

Yield 6 to 8 servings

Number Of Ingredients 5

1 (3-pound) bologna
1 cup canola oil
1 loaf Texas toast, sliced 1-inch thick
Prepared cole slaw, for topping
Your favorite BBQ sauce, for drizzling

Steps:

  • Prepare a smoker.
  • Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.
  • Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.
  • Cut bologna into 1/2-inch to 1-inch thick slices. When oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce.

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