Name: BBQ Moink Balls
Total time: 1 h
Cuisine: Belgian
Ingredients: 500 g minced beef; 1 tsp oregano; 50 g grated Parmesan; pepper (to taste); salt (to taste); 1 egg; all-purpose barbecue sauce; 200 g streaky bacon; 2 cloves garlic (finely chopped); 50 g breadcrumbs

Method

Get cooking

Thoroughly mix the minced beef, oregano, Parmesan, salt, pepper, egg, garlic and breadcrumbs in a large bowl.
Shape into small golf-ball-sized meatballs.
Slice the bacon thinly and wrap each meatball in a slice.
Heat the Big Green Egg or another barbecue to 180 °C for indirect grilling. Place a drip tray below the grate so flames do not touch the meat directly.
Put the meatballs on the barbecue and smoke them until their core temperature reaches about 70 °C. Add apple or cherry wood for extra smoke flavour.
Brush with barbecue sauce and cook for another 5 minutes.
Serve hot and enjoy!

Tip

For juicier meatballs, consider lowering the temperature and extending the cooking time accordingly. You can also bake them at 180 °C, but they will lack the smoky flavour of the wood.