Who's up for MOINK Balls?


First up Let me credit the originator of said Moink Balls to Larry Galan, who is renowned on twitter as @BBQGrail. Don't rightly know what he was thinking at the time, but I'm glad he was lucid enough to jot his idea down.

I have never seen his recipe for the moink ball, but it intrigued me and anything with bacon, I'll give it a shot. That's the pig in me.

In a moment of clarity this July 4th weekend, I created this version of Moink Balls for which I'll be happy to share. Along with dazzling photography, four part harmony and spell check.

Moink Balls

1-2 pounds of thick cut applewood smoked bacon
1 pound ground beef
1 pound ground pork1 pound ground ham or hot sausage (I chose the latter)
3 eggs (beaten)
1/3 cup milk1 1/2 cups bread crumbs
Mix all ingredients in a large bowl. Take one slice of bacon, cut in half, and on it's side form into a circle. That is the maximum size you can make a Moink Ball. I chose to make about a 2 ounce one, a bit smaller than the max, basically for size appeal-still appropriate eating with toothpick. Form and roll out balls. Cut bacon in half to wrap around meatballs, stab with a toothpick to attach the ends of the bacon to prevent shrivel/separation.


Grill on opposite side of flame source. I used a gas grill, and had loads of applewood smoking chips in chip caddy for effect. Smoke until done to your liking at around a 350 degree temperature.


Now to the Bourbon Glaze.

1 cup brown sugar
1/4 cup cider vinegar
1/4 cup bourbon
1 tsp dry mustard
1 tsp soy sauce or tamari (gluten free)

Mix all ingredients into a one quart sauce pot, whisk well to try and dissolve mustard. Put on grill, closer to heat source to simmer. When Moink Balls are nearing completion, brush bourbon glaze on them to coat. reserve remaining glaze to dip Moink Balls in if desired.

If you shy away from all things alcohol, just use one of the many apple BBQ sauces now available and ignore the bourbon glaze. Not entirely sure, but Stubbs BBQ sauces are all gluten free now, so this is an easy gluten free recipe adaption, if you sub the breadcrumbs with cooked brown rice or quinoa, and use a Gluten free BBQ sauce.

Disclaimer: Yes those are bacon wrapped stuffed jalapenos alongside the Moink Balls. Fresh from our container garden. If some of those images are a little blurry to you, I apologize. I couldn't hold a camera still if my life depended on it. Lesson Learned tripods are in my future.

Hope you enjoy it. They sure were awesome.