MOINK Balls

Dead simple to make, and sure to please, MOINK (Moo+Oink=MOINK) Balls not only are guest favorites but lead to interesting conversations that start with statements like “nice balls you got there”…

Essentially MOINK Balls are frozen meatballs (you can make your own if you are real ambitious) wrapped with bacon, stabbed with a toothpick, and dusted with your favorite rub or spice mix.  Optionally they can be glazed with a variety of sauces or jellies, but they taste just fine plain.  I suggest you use your imagination and find what works best for you.

Start with the basic ingredients: bacon, frozen meatballs, spice mix, and toothpicks:

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Get some meatballs, put them on a plate, and put them in the microwave for 30-45 seconds.  You don’t want to cook them, but you do need them to thaw just a bit so you can stab a toothpick through them.  Alternatively, you could let them sit out for a little while if you don’t have a microwave (you get the general idea).

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Cut the bacon strips in half and wrap one around each meatball.  Secure by stabbing a toothpick through the bacon and meatball.  Dust with your favorite spice mix or rub.  For this particular batch, I used a combination of Basic Rib Rub and some Kirkland Mesquite Seasoning.

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Put the assembled MOINK on the smoker (or use an indirect cooking technique and put them on your grill).

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Cooking time will vary based on the temperature you are cooking with.  In the picture above, the meatloaf was the primary attraction, so I had the WSM running at about 225°F.  If memory serves me correct, it took almost 2 hours to where I felt the bacon was done enough to apply a glaze.

The glaze is optional, however we highly advise you give it a try.  When the MOINK is close to being done, get your favorite sauce, glaze, or jelly and smear it liberally on the MOINK.  We like to take a little of the Columbia Empire Farms Mango-Peach Pepper jelly, microwave it for a few seconds to loosen it up, and then drizzle it over the MOINK.

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The MOINK is left on the grill for about another 10-15 minutes, long enough for a nice glaze to form.  The finished product looks something like the picture below, with plain MOINK on the left side of the plate, and glazed MOINK on the right.

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That funny-looking bacon-wrapped thing on the far left is a Bacon-wrapped Stuffed Mini Pepper, another tasty appetizer that is pretty versatile and easy to make.  Try some of these for yourself, and be creative with the spices and sauces.

For the history of MOINK and suggestions for more variations, please visit The International MOINK Ball Appreciation Society over at The BBQ Grail. While you’re there, tell Larry that No Excuses BBQ sent you…