Moink balls by The Barbecue Lovers

6 persons | Kamado, Beef, Pork | Meat | Side dish

Prep time

• Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 120 °C. For this recipe, we will work with indirect heat, place the pro set and place the heat deflectors on the lower level and place a grid on the upper level.

Preparation

This recipe is a collaboration with The Barbecue Lovers

• Mix the minced meat with the Parmesan cheese, the Eldurapi Provencal Herbs, the chopped garlic and the egg. 

• Season the mixture with salt and pepper.

• Then make balls of the minced meat weighing about 30 grams. You can make about 15 to 20 balls with this recipe.

• Then sprinkle the meatballs with the smoked paprika.

• Wrap the meatballs with the slices of bacon, using 1 slice of bacon for 1 meatball. Secure the bacon with a cocktail stick. 

• Then grill the moink balls on the grill for 45 minutes. After this, spread the moink balls, with the pastry brush, with the barbecue sauce and let them cook for another 20 to 30 minutes.

TIP! Use a drip pan to protect your heat shield from the fat of the bacon and barbecue sauce.
 

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