Moink Balls
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 2 tablespoons grated parmesan cheese
- 1 teaspoon salt
- 1 garlic clove minced
- 1 teaspoon worcestershire sauce
- 1/4 cup onion finely chopped
- 1 cup brown sugar packed
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons brown sugar
- 1/2 teaspoon basil
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1 cup ketchup
- 1 tablespoon liquid smoke
- 2 tablespoons white wine
- 2 teaspoons dried parsley
- 2 eggs, slightly beaten
- 1/2 cup dry italian bread crumbs
- 2 pounds ground beef (i used ground round)
- 1 pound bacon (we used farmland hickory smoked bacon didn't need the entire pound)
- 25 toothpicks, soaked in water for 20-30 minutes.
- Carbohydrate 630.083009235681 g
- Cholesterol 623.505623202359 mg
- Fat 144.934415229579 g
- Fiber 7.03519292735784 g
- Protein 193.4853976719 g
- Saturated Fat 55.9876221921603 g
- Serving Size 1 1 recipe (2252g)
- Sodium 6228.09120168871 mg
- Sugar 623.047816308323 g
- Trans Fat 20.5437593625029 g
- Calories 4561 calories
To Make the Meatballs:Place eggs in a large bowl and beat slightly. Mix with Italian bread crumbs and ground beef. In a small bowl mix the rest of the ingredients and add to the ground beef mixture. Mix well, but don't overwork. Form the mixture into meatballs. I use a 1 ounce cookie scoop so mine are uniform. It is about 2 tablespoons meat per meatball. We got 25 meatballs from our mixture.To Make the BBQ Sauce:Combine all the ingredients in a medium saucepan. Bring the mixture to boiling, reduce the heat and let simmer, uncovered, for 10 minutes. Makes about 1½ cups sauce.Cut the strips of bacon in half.Wrap the half strip of bacon around each meatball and secure with a toothpick.Combine the brown sugar and cayenne pepper in a small bowl.Sprinkle mixture on the outside of the bacon wrapped meatballs.Smoke the Moink Balls over indirect heat. It will take about 1 hour. During the last 15 minutes of smoking baste with the BBQ sauce.
