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Known as MOINKs (Moo + Oink) in the BBQ community, these are just as easy to do in the oven. Rub and glaze details are kept to a minimum, since it’s so very easy to swap them out for favorites.
Defrost frozen meatballs and cut package of bacon in half.
Sprinkle bacon generously with dry rub (or place dry rub on a plate and press each 1/2 slice of bacon into it as you go).
Wrap each meatball with a 1/2 slice bacon, secure bacon with a toothpick, and set on a baking rack over a pan to catch bacon drippings.
Bake at 375 degrees for 20-25 minutes or until bacon is cooked the way you like it.
Brush with BBQ sauce or your favorite glaze, and cook for another 5 minutes. (Our current household glaze favorite is 2/3 cup blackberry preserves melted slightly in the microwave, mixed with 1/3 cup KC Masterpiece BBQ sauce.)
Let cool slightly on rack, serve warm or cold.
These are even better smoked. If you have a smoker going for a long slow cook and you happen to have some extra room, toss these in. When the bacon is ready, they’re ready to glaze. With a 250 degree smoker, expect 1 1/2 – 2 hours cooking time with 10 minutes for the glaze to set. Seems like a long time, but when you’re doing a 6-hour rib cook (or a 18-hour pulled pork), it’s not that long at all.
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amanda on 9.13.2009
These were pretty darn tasty! I made my own meatballs instead of using frozen ones, and did them up on the BBQ. I will make them a bit smaller next time. And I will dig out the smoker I have never used too! Thanks for sharing!
on 9.5.2009
Oh dear lawd…these look incredible!!!