Moink Balls using homemade meatballs. Recipe and Qview!

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slief

Smoke Blower
Original poster
Sep 19, 2011
102
11
Simi Valley, Ca
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)
[h3]Directions[/h3]
·                       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.

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Last edited:
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.

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

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