Moink Balls

Another brilliant BBQ idea for you to try. The award-winning guru-of-the-grill, Steve Heyes AKA ‘Jedi Swine Tricks’ has done it again with these moink balls (Moo + Oink). This is something a little bit different but delightfully delicious.

If you’re in a hurry, then you can use pre-made meatballs. However, if you want to go all out, try making your own using our Mexican meatball recipe.

Prep time

20m
Cook time

01h15m
Total time

01h35m
Ideal for

BBQ
Make it

Mexican
Serves

4

Nutrition: Per serving

kcal 183 fat 14g saturates 4.8g carbs 4.8g sugars 2.5g fibre 0.6g protein 10.3g salt 1.7g

This recipe uses

Chipotle Paste

Found in the
Mexican Section

Ingredients

The Balls:

Beef meatballs – 1 meatball per moink
Streaky bacon – 1 rasher per moink
Cocktail sticks

For The Sauce:

1 bottle BBQ sauce
1 medium onion
1 clove garlic
1 tablespoon Gran Luchito Chipotle Paste
¼ cup cider vinegar
¼ cup coke
½ teaspoon coarse black pepper

How to make it

Cook your meatballs in the oven, leave to cool then chill in the fridge.
Wrap each meatball with one slice of bacon and secure with a cocktail stick.
To make your sauce, finely chop your onion and garlic or pass it through a blender.
Fry off the onion in a little butter until it is soft.
Add the rest of the ingredients except for the black pepper and simmer for 20 minutes.
Add the black pepper and simmer for a further 10 minutes.
Set up your BBQ for indirect cooking. You’ll want it at around 170C / 340F
Place your MOINKS on the grill over the drip pan, replace the lid and cook for about 20 mins or until the bacon starts to crisp up. You may want to move them round on the grill after 10 minutes to stop those nearest the coals from burning.
Glaze with your bbq sauce and cook for a further 10-15 minutes.
Serve immediately with extra sauce on the side.