This was a rather impulsive recipe and cook for me. Usually my stuff is planned at least a week in advance but not this week. I woke up to some moink balls in my Instagram feed and pretty much just had to try them out. It tied in perfectly with my daughters recent fascination with meatballs and lollipops (strange considering we avoid giving her any sugar) as well as my undying love for bacon.
Now of course these were no ordinary meatballs as there was cheese in them too! I could not make something like this and not use cheese!
WHAT YOU WILL NEED
300g/400g beef mince (not lean)
3/4 belly bacon slices
1 teaspoon minced garlic
1 teaspoon dried basil leaves
1 tablespoon tiny cubed cheese (no more than 3mm x 3mm)
1/4 cup breadcrumps
1 tablespoon bbq rub
4 Tablespoons Blend Smoked Honey
Short Bamboo Skewers
Mesh Cooking Rack
Smoker capable of medium heat indirect smoking
WHAT TO DO
Step 1 The Meatballening
Being Italian you think i would know a thing or two about meatballs. Sadly my expertise in this field is pretty much being amazing at eating them. So i was going into this blind! I started by giving the mince a good mix with my hands in a bowl. I then cracked the egg into the bowl and adding the basil and garlic mixed all in well.
I kept one hand clean and added the breadcrumbs if i thought the moistness was too high and the cheese gradually so it didn't lump together . You want meatballs formable, not mushy (that much i know) Once all was mixed i formed into balls about of about a 30mm diameter.
Slice the bacon in half and run the skewers under some water.
Put the meatballs on the rack and wrap with the bacon around the edges. Skewer where the join is. Season with the bbq rub.
Bring the moinks to the smoker with the cooking rack they were made on.
Arrange your smoker for indirect medium heat 160c (320f) and place the moinks on the opposite side from your heat. Throw some wood chips or chunks on the fire. Cook until temp in the middle of the meatballs hits 68c (154f)
It's no secret Blend Smoked honey has taken barbecue in Australia by storm. Its a great glaze, drizzle or even just to look at. This is not a paid advert, I know the owner of the company well as he is active in the barbecue world and honestly enjoy using the product. Check it out at www.blendsmokedhoney.com or simply click the pic below!
As the honey is raw to get to brushing stage you must heat it up in a saucepan. Not for long just until you get the consistency you want.
When you do, brush all over the moinks with a silicone brush. Do this every 10 mins until the internal temp of the moinks reach 71c (160f)
Once temp is reached, pull from the smoker and rest for 3/4 minutes. These are best enjoyed hot!