MOINK balls



For the meatballs

  • 750g minced beef, at least 20% fat

  • 40g grated Parmesan cheese

  • 1 egg, lightly beaten

  • 60g Italian breadcrumbs

  • 120 ml milk

  • 2 cloves garlic, minced

  • 2 tsp dried parsley

  • 1 tsp dried oregano

  • 2 tsp Fat Daniel's Dixie Dust
  • 4 tsp Fat Daniel's BBQ Spice rub 


  • Fat Daniel's BBQ Spice Rub
  • 30 slices streaky bacon

  • 30 cocktail sticks
  • Your favourite BBQ sauce for glazing


  • Add all the meatball ingredients to a large bowl and combine thoroughly using your hands

  • Roll into 30 balls, each should be slightly smaller than a golfball 

  • Sprinkle the meatballs with BBQ Spice Rub
  • Wrap a rasher of bacon around each meatball and secure with a cocktail stick
  • Cook them on a smoker or on a barbecue using the indirect cooking method at 120degC for about an hour or until the internal temperature reaches 60degC
  • Glaze each ball with barbecue sauce
  • Cook for another half an hour or until the internal temperature reaches 70degC


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