A MOINK ball is a beef meatball wrapped in bacon (MOO + OINK = MOINK) sprinkled with BBQ rub, smoked outdoors and glazed with BBQ sauce. THEY ARE DELICIOUS!
In the past, MOINK Balls were only made with frozen, store bought all beef meatballs. Due to the lack of availability of store bought ALL BEEF meatballs in some areas, HOMEMADE meatballs are now acceptable, provided the meatballs are made ONLY with BEEF. (Do you get the idea that MOINK Balls are made with beef meatballs?)
Here is a recipe for “Make Ahead Frozen Meatballs” by Kristen Michaelis.
To make the MOINK Balls you need:
- Frozen ALL BEEF, pre-cooked meatballs
- Thick cut hickory smoked bacon (I like Wright Brand. I’ve seen it at Sam’s Club and Kroger.)
- Toothpicks for securing the meatballs and bacon
- 2 Tbsp Vegetable Oil
- 1/4 cup BBQ Rub ( I like “Good Shit” rub from www.specialshit.com. And Dizzy Pig’s Dizzy Dust is always an excellent choice.)
- BBQ Sauce (I used Stubbs Dr Pepper Legendary BBQ Sauce. It is a sweeter sauce and that goes well with the MOINK Balls.)
Soak a handfull of hickory chips while you are getting your smoker up to temp.
Get your Big Green Egg set up for an indirect cook at 250(f) degrees, plate setter legs up. I covered the top of the plate setter with foil for easy cleanup later. You may want the temperature a bit higher. I wouldn’t go over 300(f).
Preparing the MOINK Balls
The first thing that you want to do is to allow your meatballs to defrost just enough that you can run a toothpick through them. You do NOT want them defrosted. Either 30-40 seconds in a microwave or a couple of minutes sitting on the counter.
Pour 2-3 tbsp vegetable oil in a large bowl. Put the meatballs in the bowl and gently mix the meatballs with the oil. This will help the rub to stick to the meatballs. Next, place the meatballs on a large cookie sheet and then sprinkle about 1/4 cup of rub on the meatballs. Roll the meatballs around to get them evenly coated with the rub.
Unwrap the package of bacon and place on a cutting board and cut the slab in half. Pull of a slice and wrap it around a meatball.
Secure with a toothpick.
Add the hickory chips to your smoker and let them burn in.
Now it’s time to add the MOINK Balls to your smoker.
I have a large Big Green Egg. I’ve noticed that the MOINK Balls on the edges tend to burn a bit if they are outside the protection of the Plate Setter. I don’t think it is a problem. I actually like them a bit more crispy.
Check the MOINK Balls after 30 minutes. Flip them or move them around if you think they aren’t cooking evenly. On my Big Green Egg, I don’t find it necessary to bother them too much – maybe just the ones on the edge.
After two hours (or after bacon looks like it is crisping up or cooked), Pull all the MOINK balls off the grill and into a large bowl. If you used pre-cooked meatballs, then the only issue is making sure the bacon is cooked.
To glaze the MOINK balls, I pour a bit of the BBQ sauce into the bottom of a smaller bowl and mix 5-6 of the MOINK balls in the sauce – making sure to coat the entire MOINK ball. You may need to add a bit more sauce to the top of the balls once they are in the bowl. I then take them out onto a cookie sheet and then go on to the next batch of 5 or 6 balls. Once all the MOINK balls are coated, you can take them back out to the grill and let them cook for another 30 minutes or so. Another option is to put the cookie sheet in the oven at 250 for 30 minutes. But, to me, that’s kind of cheating. It isn’t all being done on the grill. You and your conscience need to decide what you want to do.
They should be ready after 30 minutes. You need to taste one or two before you give them to your guests. These might be the only ones you get!
Finished MOINK Balls
I’ve made these on several occasions. They are always a huge hit. The MOINK Balls absorb the hickory smoke flavor. The moist meatballs combined with the sweet BBQ sauce and the salty bacon is an awesome combination. They will receive overwhelming approval from the crowd!