so so moink balls

NibbleMeThis · January 2009

I finally tried some moink balls last night for snacks.

For me, they came across too salty and I went light on the rub to begin with. I used Billy Bones Original, turbinado sugar, and some Billy Bones XXX Cherry mixed together, which is the same mix I use on my ABT's and I love. Maybe it was the frozen meat balls that were high in sodium? Anyone ever use home made meatballs for moink balls?

At least the ABT's were perfect!

New Years fireworks or south american lump?

JPF · January 2009

that's the only way I have done it so far. I have been using 2 parts 80/20 burger meat and 1 part italian sausage. Mixing together with some sort of rub and little soy sauce and a egg. I usually choose to finish with some sauce. I am still playing around with wich rub and sauce combo I like the best.

NibbleMeThis · January 2009

Thanks John! That sounds close to what my wife and I talked about last night, after trying the frozen ones.

Firetruck · January 2009

Chris, here is the recipe I used. Let me say up front that I saw a post for "moinkballs" and after reading how they did it, I decided to do my own thing. Nothing wrong with what they did, in fact it sounded great. My family don't like spicy stuff too much so I did something different and called it "monkey balls" which wigged out my son :laugh: but oh well. I digress. Anyway they used some different types of peppers and did homemade meatballs.

After I made my version, my family loved them. I posted them and was mildly chastised by someone saying that I changed and claimed someone's recipe. This seems to be when the whole "moinkball" discussion came about. Who was the originator and so forth.

All that to say whoever started the idea did a good thing. I do however like homemade better than store bought. IMHO.

Monkey Balls

1 ½ lbs ground beef
1 large egg lightly beaten
¾ cup quick-cooking oats uncooked
¾ cup milk
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1/3 of large yellow onion chopped fine
2 cloves fresh garlic chopped fine
3 tablespoons all purpose flour
1 ½ teaspoons paprika
½ teaspoon salt
1 tablespoon bbq rub

Combine first 9 ingredients; shape into 1 inch balls.

Combine all purpose flour, paprika, salt and bbq rub. Gently roll meatballs in flour mixture. Cut bacon strips into thirds and wrap around each ball, holding it together with a toothpick. Smoke indirect @425 deg. dome for approx. 30 minutes or until bacon is done and internal temp. is 150-160.

Basting Sauce

Combine:
¾ cup K. C. Masterpiece bbq sauce
3 tablespoons honey
1-2 tablespoons Louisiana hot sauce
1/8 to ¼ cup seagrams 7 or whatever you like.

Pull the balls off the grill, put them in a large bowl pour sauce over and toss return to grill until the sauce is thickened.

Serve with garlic roasted mash potatoes, and veggie of your choice.

NibbleMeThis · January 2009

That sounds good, I like the idea of the seagrams, I could see that added a nice flavor.

so so moink balls

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