So, the first time I did moink balls, I made them from scratch.. They were good, but it was a lot more work than I want to spend tomorrow morning getting ready for March madness because they need to be ready by 11:30 central time. Tomorrow's will be with store bought, pre cooked beef meatballs that i put in the fridge tonight so they will take the toothpick through them. My question... Is the bacon enough to keep them from drying out? Or... I am thinking about injecting them a bit to get a little extra moisture inside. Creole butter is one thought, though I know that's more traditional for poultry, or maybe a little buffalo/barbecue sauce mix? Am I crazy to think this way? Anyone ever tried it?