BBQ Moink Balls
2 persons | Kamado, Beef, Pork | Meat | Side dish
Prep time
15 min
15 min
Cook time
65 min
65 min
Total time
80 min
80 min
Prep time
- Light a medium amount of charcoal and heat your YAKINIKU® Kamado to 120 °C. For this recipe, we work with indirect heat, place the pro set, heat shields at the bottom of the lift and place a grid on the top level.
Preparation
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Start by preparing the minced meat. To do this, add the onion, breadcrumbs, garlic powder, salt, pepper, milk and egg to the minced meat. Then knead it all together and make 6 equal balls out of this.
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Now roll the meatballs each in a slice of bacon and insert the cocktail stick so that the bacon cannot come loose.
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Then cook the meatballs indirectly on the Kamado at 120 °C for about 35 minutes. Once the bacon is crispy, dip the meatballs in the bbq sauce and let them cook for another 15 minutes. Choose a barbecue sauce with sugar in it as this will make it caramelise.
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You can now remove the Moink balls from the Kamado. Garnish with the spring onion.
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Enjoy your meal!
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Ingredients
- 125 gr minced beef
- ½ onion
- 2 tsp breadcrumbs
- 1 egg
- 25 ml milk
- 1 tsp garlic powder
- 6 slices breakfast bacon
- 5 tbsp bbq sauce
- 1 stalk spring onion
- 1 tsp YAKINIKU Japanese Smoked Salt
- 1 tsp YAKINIKU Japanese Szechuan Pepper
Requirements
- Kamado
- Tweezers
- 6 cocktail sticks
