Moink balls

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AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Moink balls

Post by AzJohnnyC »

Here's another easy one. ( I like easy). "Moink" is a combination of "moo", for the beef, and "oink", for the pork. Make ground beef meatballs, to your liking, and wrap bacon around them. You can dust with some rub, if you'd like, then smoke until done.

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Cheers!
Johnny
shayneh2006
Posts: 1914
Joined: Sun May 01, 2011 5:34 pm
Location: Western Sydney

Re: Moink balls

Post by shayneh2006 »

Those look pretty good.

A question though,,, "how do you keep the Bacon in place without using a mechanical fixing", like a skewer/tooth pick or something.

Shayne
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Don't argue with idiots.. They'll bring you down to their level and then beat you with experience.
AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Re: Moink balls

Post by AzJohnnyC »

Shayne, just wrap it tight and it stays. You can use toothpicks if you're more comfortable.
Cheers!
Johnny
trentski
Posts: 505
Joined: Wed Dec 28, 2011 9:07 pm
Location: Melbourne

Re: Moink balls

Post by trentski »

you got some mad recipes Johnny :D
AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Re: Moink balls

Post by AzJohnnyC »

Bacon is my muse. :wink:
Cheers!
Johnny
Trugger
Posts: 9
Joined: Tue Feb 14, 2012 5:39 pm

Re: Moink balls

Post by Trugger »

Made some moink balls last night for dinner although fairly tasty the meatball itself was dry and a bit tastless

How do you get some good moisture and flavor into the meatball?
Add fat or mix different minces?

I added a heap of onion and some garlic and spices they just didnt have the flavor i was looking for, typically my burgers run the same lines.

Could somebody give me hand or recipe for great burgers and meatball

Trugger
AzJohnnyC
Posts: 170
Joined: Fri Jan 27, 2012 1:14 pm
Location: Phoenix, Arizona, USA

Re: Moink balls

Post by AzJohnnyC »

Generally, as long as they're cooked until the bacon is done, they should be good. I don't think I've ever had a meatball dry out inside one. Smoke them low and slow, and they should be good. I wonder if something you added could have robbed them of their moisture. (?)
Cheers!
Johnny
titch
Posts: 5868
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Moink balls

Post by titch »

AzJohnnyC wrote:Generally, as long as they're cooked until the bacon is done, they should be good. I don't think I've ever had a meatball dry out inside one. Smoke them low and slow, and they should be good. I wonder if something you added could have robbed them of their moisture. (?)
I think you have it in one.
Low and slow makes a greatmeatall,overcooked meatballs can be as dry as.
maybe they are being cooked too hot too long.
Cheers.
Titch
Cheers
Titch
Trugger
Posts: 9
Joined: Tue Feb 14, 2012 5:39 pm

Re: Moink balls

Post by Trugger »

Was hotter than i wanted around 280-300F on the maverick, i couldnt get a good read on the internal temp, the food probe is too long.

I was going to aim for 220F for a couple of hours or until done, just thought the mince might of had something to do with it, the mince didnt look to have much fat through it.

Cheers Trugger
Stubby
Posts: 37
Joined: Mon Feb 06, 2012 12:22 pm
Location: Cairns, QLD.

Re: Moink balls

Post by Stubby »

Johnny,
They look delicious! I'll be giving the a try out.
I'm also partial to combining pork and beef.
This is a recipe I have used several times and everyone loves them.
Combine 1/2 pork mince with 1/2 beef mince, (quantity depending on the number eating),
part cook finely chopped onion, to be added before cooking,
also add some curry powder, honey, soy sauce, salt & pepper to taste,
add egg(s) and bread crumbs to get the right texture.
When I saw the recipe, there were no exact quantities of the curry, soy or honey, but so far I've not had a failure.
These need to be cooked on the grille/hot plate.

Well worth a try,

Stubby.
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