Moink Balls

I know, I know....what the heck is a Moink Ball.

Well, simply put, Moink Balls are meatballs wrapped in bacon. They were originally conceived using store bought frozen meatballs wrapped in 1/2 slice of bacon, however I much prefer making them  from scratch using sausage, ground beef and seasonings. They were originally conceived by cooks during competitions as a chef’s treat and were made of just frozen meatballs and bacon. These are WAY BETTER.  This recipe will yield about 50 Moink Balls…perfect for tailgating or the big game this weekend

What you’ll Need

  • 2 Lb - Ground Beef - chilled
  • 1 Lb - Bulk Breakfast Sausage - (I prefer Hot) - chilled
  • 3 - Eggs
  • 1 ½ C - Bread Crumbs
  • ¾ C - Parmesan Cheese
  • 3 - Cloves Garlic - minced
  • 3 Tbs - Simon & Garfunkle Seasoning (or Italian Seasoning)
  • 2 Tbs - Dry Rub (Optional)
  • 2 Lb - Bacon - Thin Cut - each slice cut in half
  • 1 Jar - BBQ sauce
  • ¼ C - Rasberry Jalapeno Jam (optional)
  • Toothpicks

How it’s Done

  • Prep and preheat smoker / grill to 375℉ for INDIRECT heating
  • In large bowl combine Ground Beef, Sausage, Eggs, Bread Crumbs, Parmesan Cheese and Garlic until blended. 
  • Roll the meat mixture into 1 ½” balls (about the size of golf ball)
  • Wrap each ball with ½ slice of bacon and secure with toothpick.
  • Sprinkle meatballs sparingly with dry rub
  • Place on cool side of smoker / grill and cook for about 20 min. 
  • While Balls are cooking, prepare glaze by adding BBQ sauce and Jam into sauce pan and heat on stove or in smoker.
  • After cooking 20 minutes, glaze the Moink balls and return to heat for an additional 10 minutes or until done. 
  • Moink Balls are done when bacon is crisp and internal temp is at least 165℉


  • The high temperature is needed to crisp up the bacon. Not much smoke is needed so just use a handful of chips or a chunk of wood (pecan, hickory)
  • Be sure to use 80/20 (20% fat content) ground beef. This will help ensure that the meat does not dry out before the bacon is done. 
  • Experiment with different seasonings: Basil, Thyme, Rosemary, Cilantro, Garlic, Onion Powder etc. But don’t go many or to much could spell disaster.
  • Moink Balls make the perfect “Chef’s Treat” that can be eaten right off the grill while waiting for the main course to be done.