Don't listen to Bigabyte. Oh, wait, he's not giving you false suggestions. Weird.
The inventor of the MOINK balls is our very own BBQ Grail, if you want the info from the proverbial horses mouth, I'm sure he'll be along.
In the mean time, MOINK Balls are one of the most addictive BBQ items around. I always make at least twice what I think I need - never have left overs.
Here's a brief run-down.
Start with frozen, pre-made BEEF meatballs (I get them at Walmart or Sams, but anywhere you can get them is fine). The rules have changed and you can use homemade meatballs, but I don't see the reason to spend the time and effort when teh frozen work so well.
Thaw the meatballs, wrap in bacon (I use 1/2 slice per ball), season with your favorite rub, skewer with a toothpick and then smoke until the bacon is to the level of crispiness you like.
The original ones were served with a glaze. I forget what. I make a glaze out of jalapeno jelly and apple jelly, thinned out with just a bit of apple juice...served on the side. I also offer BBQ sauce on the side, and even ranch dressing mixed with hot sauce. ANYTHING you like works. Try a variety.
Serve. Enjoy.