One of the classics in the BBQ landscape are the MOINK-Balls. These little beef balls wrapped in bacon are so tasty you'll want to show them off at any BBQ party.
With this recipe you can get started yourself!


(50 balls)

- 500 grams of ground beef
- 27 grams of parmesan cheese
- 1 egg, beaten
- 40 grams of breadcrumbs
- 1½ tablespoons of garlic finely chopped
- 1 teaspoon of sea salt, smoked
- 1 teaspoon of black pepper, freshly ground
- 80 ml of milk
- 1 teaspoon of oregano, dried
- 1½ teaspoons of parsley, dried
- 200 grams of sliced bacon
- Your favorite barbecue sauce
- Your favorite beef barbecue rub
- cocktail sticks


Preparation method:

Preparation time:

Cooking time:

Device used:



30 min

1,5 h

Hapje, Rund, Varken, Spek, Streetfood, Award Winning, Kogel BBQ

Preparation method

1. Prepare a BBQ for indirect smoking at about 180°C. You do this by placing your coal or briquettes on one side of the BBQ so that the other side is completely free.
Mix all ingredients well together except for the bacon, sauce, barbecue rub and cocktail sticks.

2. Meanwhile, make balls of the minced meat mixture that are slightly smaller than a golf ball.

3. Sprinkle the balls with the barbecue rub and fold a slice of bacon around and secure with a cocktail stick.

4. Put the balls in a refrigerator for a while so that the meat can settle down.

5. Place the balls on the grid and place a block of smoking wood between the coals.
I usually use a heavier wood such as hickory or oak.

6. Leave the balls on the grid for about an hour until they have a core temperature of about 66°C.

7. Coat the balls with a sweeter BBQ sauce. I usually use Sweet Baby Ray's Hickory & Brown sugar.

8. The balls are ready when they have reached a core temperature of 75°C.

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