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Moink Balls using homemade meatballs. Recipe and Qview!

post #1 of 10
Thread Starter 


After reading up here on some Moink Ball threads I got a hanker for them. I decided to give it my best shot by making the meatballs from scratch. Having never made a meatball before let alone a Moink ball, I read up on meatballs and mixed up a concoction using a combination of recipes. Its on the smoker now but here is what I have and what I did make them. More Qview and even a Bear view to follow (when they're done).


What I did:


·                     1 ½ pound ground beef
·                     ½ pound ground pork
·                     4 cloves garlic, minced
·                     2 eggs
·                     1 cup freshly grated Romano, Asiago, Parmesan cheese. Its what we had in the fridge and used as a substitute for stright Romono cheese.  
·                     1 1/2 tablespoons chopped Italian flat leaf parsley
·                     salt and ground black pepper to taste
·                     2 cups Italian bread crumbs
·                     1 cup lukewarm water
·                     ¼ cubed pepper jack cheese
·                     Package of bacon cut in half
·                     BBQ sauce (optional)


·                      Combine beef and pork in a large bowl. Add garlic, eggs, grated cheese, parsley, salt and pepper.
·                      Blend bread crumbs into meat mixture.
·                      Slowly add the water 1/4 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs.
·                      Refrigerate meat mixture. The longer the better.  
·                      Shape into meat balls about the size of a golf ball. 
·                      With your thumb make a small hole into the ball and place the pepper jack cheese inside and carefully re-shape so the cheese is in the middle.
·                      Wrap each ball in ½ strip bacon and secure with toothpick.  You may optionally add BBQ sauce at this point.  I did on about half of them.
·                      Place balls in foil lined tray in smoker 230 F for about 3 hours or until bacon is crispy and enjoy.

Edited by slief - 11/19/11 at 7:48pm
post #2 of 10
Thread Starter 

A bit of Qview after 2 hours of smoke in my MES using the AMNPS with hickory pellets. More to come after we eat them in about 30 - 45 mins.


post #3 of 10
Thread Starter 

More Qview..



post #4 of 10

Great well proportioned Recipe...Thanks...JJ

post #5 of 10
Thread Starter 

All done and I'm full. They came out great and everybody liked them. Next time around I will make a couple changes. I'll add some BBQ sauce to the meatball mix in place of some of the water. I will also cook them directly on the grate instead of on the foil.

Now for the final pics.






post #6 of 10

These are one of my favorite things in life...job well done !

post #7 of 10

They look delicious!


Nice job!

post #8 of 10

They look great, we love them around here too.


Thanks for posting your recipe icon14.gif

post #9 of 10

I will take a plate of that any day!!

post #10 of 10

I love them things.  Versatile little creatures weather made with gound meat or sausage.  yummmmmm!  

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