Moink Balls are beef meatballs wrapped in bacon and then grilled. The idea came from a BBQ forum in the USA.
Moink
The name
Moink is derived from the two animal sounds meaning “moo” (cow) and “oink” (pig). Together M-Oink.
Moink Ball Rules
There is an “International MOINK Ball Appreciation Society” (IMBAS) in the USA. Here you can be awarded as a “certified Moink Baller”. Simply submit a photo of your Moink Balls and follow the Moink Rules, which are:
– Only 100% beef may be used for the meatballs.
– The meatballs must be wrapped with bacon (from pork).
– Spices and sauces may be used optionally
– Keep it simple! Don’t experiment too much with fillings….
– Moink Balls must be prepared charcoal or wood pellets
It is important to use minced beef with a fat content of 20 – 25 %. It is best to ask your butcher in advance. Please don’t order on Saturday lunchtime when the meat counter is packed. It makes sense to order 2-3 days in advance. Beef neck, for example, is good, your MdV will know. Of course, you can also make your own minced meat if you have the right equipment. (meat grinder)
If you order the ground beef at the bot (butcher of trust), which is also very good for burgers, order the bacon at the same time. Bacon from the butcher is usually much better than industrially packaged bacon and may even come from your region.
Which rub and which BBQ sauce?
For 1 kg of minced beef, use 6 tablespoons of BBQ rub. You can buy this rub or, even better, mix it yourself. I like to use my Cherry-Chili Rub and the Kirsch BBQ Sauce Schwarzwaldstyle or the Smoked Apple BBQ Sauce.
Ingredients
1 kg minced beef (preferably with 20-25% fat)
5 tablespoons BBQ-Rub )
1 cup BBQ-Rub (e.g. Kirsch BBQ-Sauce Schwarzwaldstyle or the Smoky Apple BBQ Sauce)
25 slices of bacon
250 ml BBQ sauce
Pepper and salt
Knead the minced meat together with salt and pepper well with clean hands and form walnut-sized meatballs (approx. 40 g weight). Wrap them with a slice of bacon and fix them with a toothpick.
Grill the Moink Balls indirectly at 140 °C. The minced meat stays nice and juicy. This keeps the minced meat nice and juicy. For the smoky flavour, I add some beech flour and cherry wood chips to my gas grill.
You can also bake them in the oven at 170 °C. After 15 minutes, turn them over and bake for another 10 minutes.
Serve
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