MoinkBalls Recipe for the Kamado BBQ

Prep20 min
Cook25 min
Servings2
LevelLaag

The story

About this recipe

Meatballs made from ground beef, seasoned with Big Boy BBQ's Pork Powder Dry Rub, wrapped in breakfast bacon and grilled on the kamado, glazed with barbecue sauce into a real flavor bomb.

What you need

Ingredients

250gramsground beef
1/4egg (whisk one egg and use a quarter of it)
1/4cupbreadcrumbs
1tbspmilk
5slicesbreakfast bacon
5pcscocktail sticks
1/4cupbarbecue sauce of choice
2tbspPork Powder Dry Rub from Big Boy BBQ (or to taste)

High temperature? Warm up your kamado slowly

Ceramic and a pizza stone expand when they get warm. If that happens too quickly or too unevenly, stresses build up, with a risk of hairline cracks in the interior or a broken stone.

Stone in cold. Put the pizza stone in from the start and let it warm up together with the kamado. Never put a cold stone on a hot kamado.
Dry first at 100 to 130°C. Keep the kamado at that temperature for half an hour, so the moisture evaporates from the ceramic and the stone. Even a kamado that has been stored dry in a shed or under a cover contains moisture.
Only then increase gently. Take 30 to 45 minutes to reach the final temperature and open the vents step by step, not fully in one go.
Stay around 300°C. Much hotter adds nothing and puts strain on the lid's seal.
Lid ajar. Lift the lid a few centimetres first before opening it fully, so no flare-up shoots out.
Let everything cool down inside the kamado. Close the vents after baking. Never cool the stone down with water.

Step by step

How to make it

Mix the ground beef, egg, breadcrumbs, milk and the Pork Powder Dry Rub in a bowl. Make sure the seasoning is evenly distributed.
Shape 5 small meatballs from the mixture.
Wrap each meatball with a slice of breakfast bacon and stick a cocktail stick through the middle to hold the bacon in place.
Preheat the barbecue to medium-high heat and set up a direct grilling zone.
Place the Moink Balls on the grill in the direct grilling zone. Grill them for about 5 to 7 minutes on each side until the bacon is crispy and the meat is fully cooked.
Brush the Moink Balls with barbecue sauce during the last few minutes of grilling and let the sauce caramelize.
Remove the Moink Balls from the grill and let them rest briefly before serving.
Serve the Moink Balls as a snack with extra barbecue sauce on the side for dipping.

Reviews

Made it? Tell us what you thought with one tap.

Henk★★★★★29 September 2026
Toprecept!

Made it too?

Show us how it turned out on your kamado. The best photos will be featured with this recipe.

Send in your photo

Comments

A question or tip about this recipe? Let us know here.