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Moink Balls... Sounds weird
right? Moo + Oink = Moink
Basically meatballs wrapped with
bacon.
They may sound weird but they
are awesome! Extremely tasty
when done correctly. In this
smoke we are taking Moink Balls
to the next level by introducing
some different layers of flavor.
Lets start with the ground
beef. You will need 4 lbs. of
80/20 ground beef. It's key that
you steer clear of leaner beef.
Moink balls are wrapped with
bacon which takes a bit longer
to cook. Leaner beef will dry
out to fast.
The next step is to combine 3
eggs, 1/3 cup Worcestershire
sauce, 2 cloves of chopped fresh
garlic, 2 teaspoons Jack's Old
South Hickory Rub and 1/2 packet
of Lipton soup Mix. Stir this up
thoroughly.
Thoroughly mix the sauce we
just prepared with the ground
beef. This will add flavor but
most of all it will provide
additional moisture within the
Moink Balls so they don't dry
out.
Now form small beef patties
about 3" in diameter. Place a
chunk of Pineapple in the center
then wrap the ground beef arounf
the Pineapple chunk and form a
meatball. Perform this task
until all of the neat is formed
into meatballs. Once the
meatballs are formed, divide
them up and place them in two 1
gallon Ziplock bags.
Next we will make the
Teriyaki marinade. In a medium
bowl combine 2 cups Yoshidas and
the remaining Pineapple juice from the
can of Pineapple chunks. Mix the
marinade thoroughly. Now pour
1/2 the marinade into the first Ziplock bag and the other 1/2
into the second. Seal them up
and place them in the
refrigerator to marinate for one
hour. After 30 minutes flip the
bags over so they marinate
evenly.
Cut each package of bacon in
half. Once the Moink Balls have
been marinated, remove the Moink
balls one by one and wrap them
with a piece of bacon and place
on a cookie sheet or smoking
racks. Use wooden toothpicks to
hold the bacon in place. Once
they are all wrapped with bacon,
shake on some Jack's Old South
Hickory rub or your favorite
rub.
Place in pre-heated smoker
burning hickory. You will smoke
them at 225 until the bacon is
done. Remember to use thin
sliced bacon. Traeger pellet
grill owners set your smoker to
Smoke for one hour then increase
the temperature to 225 degrees.
That's it! It's that simple.
Pull the Teriyaki Moink Balls
when the bacon looks done and
the internal temp of the Moink
ball is 175 degrees. The trick
is to fully cook the bacon
without drying out the beef
meatball. For this reason I like
to add the eggs, Worcestershire
etc.
Now get them smoking and
enjoy! And remember...
Smoke it and they will come!
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