Moink Balls with Sun-Dried Tomatoes and Parmesan

Ingredients (Serves 4):

For the Moink Balls:

• 500g ground beef (80% lean)
• 100g grated Parmesan cheese
• 5-6 sun-dried tomatoes, finely chopped
• 1 large egg
• 1/4 cup breadcrumbs
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/2 tsp black pepper

For Wrapping:

• 12 slices of streaky bacon (thinly sliced, 3 per person)

For the Glaze:

• 1/2 cup BBQ sauce
• 2 tbsp honey or brown sugar (optional for added sweetness)

Instructions:

Prepare the Meat Mixture:

• In a large bowl, combine the ground beef, Parmesan cheese, chopped sun-dried tomatoes, egg, breadcrumbs, minced garlic, Italian seasoning, salt, and pepper.
• Mix until all ingredients are evenly combined, but don’t over-mix to avoid tough meatballs.

Shape the Moink Balls:

• Divide the mixture into 12 equal portions (3 balls per person) and roll them into golf ball-sized shapes.
• Wrap each meatball with a slice of bacon, securing it with a toothpick if needed.

Preheat the Grill:

• Preheat your grill for indirect cooking to medium heat (175–200°C / 350–400°F).

Grill the Moink Balls:

• Arrange the bacon-wrapped meatballs on the cooler side of the grill (indirect heat) to prevent flare-ups.
• Close the lid and cook for 25-30 minutes, turning occasionally to cook evenly.

Add the Glaze:

• In the last 5-10 minutes of grilling, brush the moink balls generously with BBQ sauce to caramelize the glaze.
• Continue cooking until the bacon is crispy and the internal temperature of the meatballs reaches 75°C (165°F).

Serve:

• Remove the moink balls from the grill, allow them to rest for a few minutes, and drizzle with additional BBQ sauce if desired.
• Serve warm, as shown in the photo, with a fresh side like coleslaw or grilled vegetables.

Tips for Serving 4 People:

• Provide 3 moink balls per person for a satisfying portion.
• Pair with crusty bread, corn on the cob, or a light salad to complete the meal.