Can somebody please tell me what moink balls are

smokinezz · Joined: 20 Feb 2009 Posts: 22 Location: Dublin,GA.

Just curious saw moink balls mentioned a couple of time just woondering what they are and maybe someone has a recipe they coupld post
thanks
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trapper · BBQ Fan Joined: 23 Oct 2008 Posts: 236

I think the name comes from moo and oink, the noise that cows and pigs make. They are a beef meat ball with a piece of bacon wrapped around it. Season it however you see fit. I have seen some people hide a cube of cheese inside the meatball which looked tasty also.

Jeff T · Posted: Mar 01 2009 Post subject:

Here is how i do them...
Ingredence:
1 lb 80/20 Lean Hamburger
1 lb Jimmy Dean Sage Pork Sausage
1/2 - 3/4th cup Italian Flavored Bread Crumbs(Depending on concistancy After Mixing)
1 Large Egg
1 lb Hickory Smoked Bacon(thin sliced)
Salt & Pepper to Taste

Instructions:
Mix beef, pork, 1/2 cup bread crumbs & egg together well.
Adding more bread crumbs if needed to desired concistency.
Roll in balls, wrap with 1 full strip bacon and secure
with tooth picks.
Smoke/cook for 2- 2 1/2 hours to an internal of 165 degrees.
Half way through cook time brush with your favorite BBQ sauce.

Yeild:
Makes 12-15 good sized meatballs

Sirsmokealot · Posted: Mar 02 2009 Post subject:

Hope this helps;

http://www.thesmokering.com/forum/viewtopic.php?p=236120&highlight=#236120
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ClayBBQ · Posted: Mar 03 2009 Post subject: Made some yesterday

Used 90/10 ground sirloin and really good smoked bacon. Also added shredded mozzarella and asiago cheese about 3/4 cup. Cooked for about 2 hours, basted with Jack Daniels bbq sauce at 1.5 hours. I probably should have taken them off about 15 minutes earlier. But they were good and I would do them again.
1 question - I made about 16 meatballs, out of 2 lbs of meat. Should I have made the meatballs bigger? That probably would have made the 2 hour cook right. What do you think? Also I wish I had used 80/20.

Sirsmokealot · Posted: Mar 06 2009 Post subject: Re: Made some yesterday

ClayBBQ · Posted: Mar 07 2009 Post subject: I agree

I agree on the 80/20. I was cooking at 250*, also next time I might mop them.

Frosty · Posted: Mar 11 2009 Post subject:

Try a mop of brown sugar & REAL ( Local) maple syrup Wink

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