My application for MOINK ball certification:
Started with 2 lb of USDA Choice ground chuck and 12 oz of uncured, smoked bacon. Since this was a special occasion for certification, opted to make my own meatballs. Mixed in chopped celery and purple onion in addition to some panko, oatmeal, and an egg to make it all stick together.
Applied the bacon
Applied the smoke
The results after basting with maple syrup.
I was going to do a few with rub and some with BBQ sauce, but ran out of time and just went with the syrup glaze.
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.
IMBAS Certified MOINK Baller