Menu
In this delicious Jalapeno Moink Balls Recipe, we will teach you how to cook the most amazing cheese stuffed meatballs on the pellet grill.- aka Bacon Wrapped Stuffed Meatballs or Moink Balls! – YUM!. These Moink Balls have amazing flavour, are a lot of fun to make, even better to eat and are going to be a great hit at your next feast, tailgate or superbowl party! We cooked these with our ORIGINAL rub using the Camp Chef Woodwind Pro but it can be done on any grill of your choice.
To get started with this jalapeno moink balls recipe make sure you grab all the ingredients listed above. Once you have everything prepare your moink balls by cutting your cheese into about 1 inch cubes and then placing it inside your ground beef. Essentially this is a bacon wrapped meatball but lets take it to the next level! From here, take a half of a strip of bacon and wrap it around the meatball securing it with a toothpick. Next, top it with a thick cut jalapeno and the season the outside with your favourite BBQ Rub. On these moink balls I used my Postal Barbecue ORIGINAL Rub. Once everything is prepared it’s time to smoke the moink balls. To do this, set up your grill for cooking around 275 degrees. For this cook we are using the Camp Chef Woodwind Pro Pellet Grill which will add a lot of smoky flavour to the moink balls. With everything set up, place the moink balls onto the grill and then close the lid. If you are using the Woodwind Pro like we did, feel free to add additional wood to the smoke box accessory for a more robust smoky flavor. After about 1 hour of cooking the moink balls should be getting close. What you will be looking for is that the bacon is done to your liking.. With many bacon wrapped recipes we aren’t necessarily looking for ultra crispy bacon but rather tight, bite through bacon with a bit of crisp. Once you it’s hit your desired doneness, drizzle a little bit of BBQ sauce on top of the moink balls and then close the lid and let the sauce set up for about 10 more minutes. When the sauce is set, remove them from the grill, let them cool slightly and the enjoy the feast! STEP #11STEP #223
ITEMS COMMONLY USED - (affiliate links)
► CAMP CHEF Woodwind PRO 24 Pellet Grill
► CAMP CHEF WOODWIND PELLET GRILL
► CAMP CHEF VERSATOP 2x GRIDDLE
► DALSTRONG KNIVES (10% OFF PROMO CODE - "POSTALBARBECUE" )
► SLOW 'N SEAR (for 22’’ Kettle Grills)
► MEATER+ (10% OFF PROMO CODE - "POSTALBARBECUE" )
► THEMOWORKS SIGNALS DIGITAL THERMOMETER
► SU-V GUN FLAMETHROWER (10% OFF PROMO CODE - "POSTALBARBECUE" )
To get started with this jalapeno moink balls recipe make sure you grab all the ingredients listed above. Once you have everything prepare your moink balls by cutting your cheese into about 1 inch cubes and then placing it inside your ground beef. Essentially this is a bacon wrapped meatball but lets take it to the next level! From here, take a half of a strip of bacon and wrap it around the meatball securing it with a toothpick. Next, top it with a thick cut jalapeno and the season the outside with your favourite BBQ Rub. On these moink balls I used my Postal Barbecue ORIGINAL Rub.
Once everything is prepared it's time to smoke the moink balls. To do this, set up your grill for cooking around 275 degrees. For this cook we are using the Camp Chef Woodwind Pro Pellet Grill which will add a lot of smoky flavour to the moink balls. With everything set up, place the moink balls onto the grill and then close the lid. If you are using the Woodwind Pro like we did, feel free to add additional wood to the smoke box accessory for a more robust smoky flavor.
After about 1 hour of cooking the moink balls should be getting close. What you will be looking for is that the bacon is done to your liking.. With many bacon wrapped recipes we aren't necessarily looking for ultra crispy bacon but rather tight, bite through bacon with a bit of crisp. Once you it's hit your desired doneness, drizzle a little bit of BBQ sauce on top of the moink balls and then close the lid and let the sauce set up for about 10 more minutes. When the sauce is set, remove them from the grill, let them cool slightly and the enjoy the feast!
gilakas’la / čɛčɛ haθɛč
We respectfully and gratefully acknowledge that we live, work and play within the traditional territory of the K’ómoks Nation.
