Ingredients
- 12 Italian style meatballs, precooked
- 6 strip(s) bacon, cut in half
- 1 tablespoon(s) brown sugar
- 1/8 teaspoon(s) cayenne pepper
- 1/2 cup(s) barbecue sauce
- 1/2 cup(s) grape jelly
Servings: 4 Prep Time: 10 minutes Cook Time: 1 hour Moink Balls join together the two most popular proteins in the barbecue world — beef and pork. (Moo + Oink= Moink!) They’re easy to make and are even better with a simple jelly glaze.
Directions
- Wrap each meatball with a half strip of bacon and secure it with a toothpick.
- Combine the brown sugar and cayenne pepper and sprinkle over the bacon-wrapped meatballs.
- Smoke over indirect heat at 250 degrees for about 1 hour until the bacon is done to your liking.
- While the Moink Balls are cooking, combine the barbecue sauce and grape jelly in a saucepan and heat until blended.
- Five minutes before removing the balls from the smoker, baste them with the glaze. Serve immediately.
