Moink Balls Recipe [Bacon Wrapped Meat Balls]

The first news about Moink Balls started to show up around 2008 and this is reason enough to put a recipe for them here since a lot of people still haven’t heard of them and they are delicious and easy to make.

The word Moink Balls comes from the Moo sound that a cow makes and the Oink sound that a pig makes.

“The reason to call them this is that they are made of hamburger meat and bacon.”

Moink balls are meatballs made from hamburger meat that is wrapped in bacon and has a BBQ sauce on them.

There are a ton of recipes available but I will give you the one that my daughter made and published on here MissBBQ website where you can find a lot more recipes and tips.

Moink ball ingredients

• 1.5 pound Hamburger meat
• 1.5 Ounce Parmesan cheese
• 1 egg
• 2 Ounce Bread crumbs
• 6 ounces Milk
• 2 tablespoons Fine chopped Garlic
• 2 teaspoons parsley
• 1 teaspoon sea salt
• 1 teaspoon fresh grounded black pepper
• 1 teaspoon oregano
• 1/2 pound of sliced bacon

You will also need your favorite rub and sauce

Preparation of Moink Balls

1. Mix all ingredients in the hamburger meat and make golf ball-sized balls of it.
2. Rub them with your favorite rub
3. Wrap the thinly sliced bacon around the balls and place them in the refrigerator

You can use a toothpick to secure the bacon if you like.

1. Heat up your BBQ or smoker to about 225°F – 250°F (107°C – 121°C)

Use an indirect grilling method for BBQ.

1. My personal favorite is to use some applewood or wood from another fruit tree
2. Smoke or slow-cook the balls for about one hour and then add your BBQ sauce
3. Let them cook for another 30 minutes to get them done

The balls can be prepared in advance and can even be smoked in advance and then just cooked for about 1 hour with the sauce on it when you need them.

They can also be made on one of the pellet smokers I reviewed (LINK?) and I use that or cook them indirectly with charcoal.

If you are looking for more recipes you can find them on the Grill and BBQ recipes page on better grills.

This recipe can be cooked on any type of grill and in the oven. But I prefer the extra-smoke flavor of a charcoal grill LINK?

Eddie van Aken

Eddie van Aken brings years of experience from running a full-service restaurant, where he honed his skills with all types of kitchen equipment. His expertise extends to mastering the art of outdoor cooking, utilizing the right recipes to enhance flavors on grills and smokers. Eddie’s in-depth knowledge allows him to provide comprehensive grill reviews and valuable outdoor cooking tips, helping enthusiasts make the most of their grilling adventures. You can read more on the About page for Eddie van Aken