MOINK Balls 101 – Video showing easy to make bacon wrapped meatball appetizers

Created by Larry Gaian of, MOINK Balls are bacon wrapped meatballs, dusted with your favorite BBQ rub, grilled then glazed with pepper jelly or BBQ sauce.
June 5th was International MOINK Ball Day, so we made this video of how easy they are to make and eat!

MOINK comes from “Moo = beef” plus “Oink = pork” – beef meatballs wrapped in bacon.

MOINK Balls 101 from HotSauceDaily on Vimeo.

If you make these “pop in your mouth” babies, let us know.

Bacon Explosion and MOINK Balls on NBC Today Show

Jason Day and Aaron Chronister of, creators of the famous “Bacon Explosion” were featured on the Today Show recently. They also bring on the MOINK Balls – MOO + Oink = MOINK Balls as created by Larry Gaian of TheBBQGrail. Here’s the video of their appearance (4:39):

Visit for breaking news, world news, and news about the economy

Their new book is “BBQ Makes Everything Better”

Starting with our award winning Bacon Explosion recipe we continue our BBQ frenzy with style! Everyone from beginner to expert will love our unique creations.

Follow these guys on Twitter: Jason is @BBQAddictsJason and Aaron is @BBQAddicts

If YOU have made either of these and want to comment, please do!

MOINK Balls – Bacon Wrapped Meatballs With Pepper Jelly Glaze

What’s a MOINK Ball? MOO = Beef  OINK = Pork, MOINK!

Frozen meatballs, wrapped in bacon, dusted with your favorite BBQ rub, grilled or smoked and glazed with pepper jelly make awesome appetizers.

I guess I’m late to the party, but I just learned of these babies from Paul Haight at a few weeks ago, who says that Larry at invented these.

It’s a really, really simple recipe:

  • 1 bag of pre-cooked meatballs, slightly thawed (Mama Lucia’s Italian Style -96 meatballs)
  • 3 lbs bacon, each package cut in half
  • your favorite bbq rub or dust
  • a jar of pepper jelly – we’ve used Braswell’s Hot Jalapeno Jelly, Four Monks – Mild Green, even Heinie Hurtin’ Hot Sauce (recommended!)


That’s it! You wrap each meatball with a 1/2 slice of bacon,  either toothpick each one, or put a bunch on a skewer like we did this time and dust with your bbq rub or seasoning.

You can smoke them in your smoker for a few hours (2 – 2 1/2 hrs, or until bacon is done) , or just grill them over indirect heat (these *will* flare up over the coals!) for about 20 -30 minutes. I prefer the grilled method.

Baste them near the end with the pepper jelly, and you have candy from the grill!

Plate of MOINK Balls ready to eat!

The recipe above makes about 96 meatballs. The first time we did these, we used 1 1/2 lbs bacon and half the bag of meatballs. Of course that was not enough, but it’s a good starter version.

These will go faster than devilled eggs at your next family reunion.

I would love to know how you cook these balls-o-candy on your grill or smoker. Have you done a variation on these? If so, how?

Bone Suckin Fireballs Meatballs Crockpot Recipe With Bone Suckin Mustard

Bone Suckin’ Sweet Hot Mustard is the key to this *easy* to make crock-pot recipe. Readers of this blog will see that I’m a hugh fan of Bone Suckin’ sauces.

Their Bone Suckin’ Mustard did not disappoint me.

Sweet at first, with brown sugar & molasses, then the heat kicks in… bits and pieces of jalapenos bite you back. It’s unlike any other sweet & hot mustard I’ve tried.
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