Fire up the grill and get ready for an epic backyard barbecue with Chef Tom's Moink Ball recipe. This delicious combo of Italian beef meatballs with bacon wrap is a guaranteed crowd-pleaser, and he'll show you how to make them from scratch.
WHAT YOU’LL LOVE
- Cold, quick-mixed meatballs: Ground beef, breadcrumbs, grated parmesan, an egg, garlic, and Italiano seasoning, mixed fast by hand so the fat stays cold, make a tender meatball.
- One-ounce bites wrapped in bacon: Small meatballs each get half a slice of bacon, pinned with a toothpick, so every piece has a ratio of beef to bacon that suits a one-bite appetizer.
- Indirect grill heat: About 30 minutes at 375°F on the second shelf renders the bacon fat and cooks the meatballs through without scorching the bacon.
- Raspberry-jalapeño glaze: Big Rick’s Original Bar-B-Q Sauce warmed with Holmes Made Raspberry Jalapeño Fruit Spread coats the finished moink balls with a sweet, tangy, mildly spicy glaze.
Moink Balls
Tom Jackson
Rated 4.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
Calories
909
Chef Tom cooks up a barbecue classic, the Moink Ball. This combination of Italian Beef meatballs and bacon is a standard snack at barbecue competitions around the country… but we’re going to go ahead and make our meatballs from scratch.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup parmesan, finely grated
- 1 egg
- 1 clove garlic, minced
-
1 tbsp Cattleman’s Grill Italiano Seasoning
- 12 slices bacon, halved
-
Plowboys BBQ Bovine Bold Rub
-
1 cup Big Rick’s Original Bar-B-Q Sauce
-
2 tbsp Holmes Made Raspberry Jalapeño Fruit Spread
Directions
- Preheat your Yoder Smokers YS640s pellet grill to 375°F, set up for indirect grilling.
- Combine the ground beef, breadcrumbs, parmesan, egg, garlic and Cattleman’s Grill Italiano Seasoning in a mixing bowl. Mix well by hand, working quickly so as not to warm the mixture, until all ingredients are well incorporated.
- Roll the mixture into roughly one ounce meatballs. Wrap each meatball with a half slice of bacon and pin in place with a toothpick.
- Season the moink balls with Plowboys BBQ Bovine Bold Rub (NOT TOO MUCH! It will get overly salty with too much rub). Grill on the second shelf until the bacon is rendered and slightly crispy, about 30 minutes.
- While the moink balls cook, mix together the Big Rick’s Original Bar-B-Q Sauce and Holmes Made Raspberry Jalapeño Fruit Spread and warm in a sauce pan. Not too hot, or the sauce may break.
- Remove the moink balls from the grill. Place in a bowl. Add the sauce and toss well to coat. Serve warm.
Recipe Note
Recipe FAQ
What is a moink ball?
A moink ball is a bacon-wrapped beef meatball. The name combines "moo" and "oink," for the beef and the pork. It's a classic barbecue competition appetizer.
Why mix the meatballs quickly?
Working the mixture fast and by hand keeps the fat cold and the meat loose. Warm, overworked beef turns dense and rubbery.
Why roll the meatballs to only about one ounce?
Small, even meatballs cook at the same rate, and half a slice of bacon wraps neatly around each one. They also make a single-bite appetizer.
What internal temperature should the meatballs reach?
Ground beef needs to reach 160°F. Check one or two meatballs in the center with a thin-probe thermometer, rather than relying on the look of the bacon.
Why pin the bacon with a toothpick?
Bacon shrinks as it cooks and can pull away from the meatball. A toothpick holds it in place. Soak wooden toothpicks first, and remove them before eating.
How much rub should I use?
Use a light dusting. The bacon, the parmesan, and the barbecue sauce all add salt, so a heavy hand with the rub makes the moink balls too salty.
Why warm the sauce gently?
Heating the sauce and fruit spread just until they're combined and warm keeps it smooth. Boiling can make it separate or turn syrupy and sticky.
Can I prepare the moink balls ahead?
Yes. Roll, wrap, and pin them up to a day ahead, and keep them covered in the refrigerator. Season them just before they go on the grill.
How should I store leftovers?
Refrigerate within 2 hours of cooking. They keep for about 3-4 days. Reheat in a 350°F oven until hot throughout, to 165°F.
How indoor-friendly is this recipe?
5 out of 5. A 375°F oven cooks the moink balls on a rack over a sheet pan in the same time, and the sauce is a stovetop step.
Recipe Highlights
- Quick-mixed beef meatballs: Stay tender and well seasoned.
- Bacon wrap: Bastes the meat and adds smoke.
- Indirect heat: Renders the bacon without scorching.
- Raspberry-jalapeño glaze: Adds a sweet, tangy, spicy coating.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.63 oz
- per serving
- Calories
- 909
- Carbs
- 49 grams
- Protein
- 63 grams
- Fat
- 50 grams
- Sodium
- 1870 milligrams
