Moink Ball Question

[bigjonsBBQ]

I have made moink balls in the past, but I just had a question, since I am trying them with homemade meatballs this weekend. Would I pre cook the meatballs then wrap them in bacon? Was going to pan fry the meatballs then wrap them. Or should I just wrap bacon around the raw meatballs and cook it that way. I have only used the store bought frozen meatballs, so I am not sure which way would be better with homemade meatballs. Thanks for any help in advance! :-o

 

[Shady]

Every time we made them we did not precook them, just wrap them in bacon and put them on the pit.

 

[tish]

Every time we made them we did not precook them, just wrap them in bacon and put them on the pit.

This is what I do, and they come out great. :smile:

 

[Jaskew82]

Same. I use a cookie scooper so they are all uniform in size. Wrap them with bacon and throw about 5 or 6 on shish kabob skewers. Cook them for about 30-45 minutes at 400 or until bacon is crispy.

 

[caseydog]

Technically, for MOINK balls (all-caps), they must be made with store-bought frozen Italian meatballs, unless they are unavailable where you are. But since you are making moink balls, I guess it it okay to make your own meatballs.

CD :becky:

 

[Jaskew82]

Technically, for MOINK balls (all-caps), they must be made with store-bought frozen Italian meatballs, unless they are unavailable where you are. But since you are making moink balls, I guess it it okay to make your own meatballs.

CD :becky:

While that might be technically true, fresh is always better.