After reading up here on some Moink Ball threads I got a hanker for them. I decided to give it my best shot by making the meatballs from scratch. Having never made a meatball before let alone a Moink ball, I read up on meatballs and mixed up a concoction using a combination of recipes. Its on the smoker now but here is what I have and what I did make them. More Qview and even a Bear view to follow (when they're done). What I did: · 1 ½ pound ground beef · ½ pound ground pork · 4 cloves garlic, minced · 2 eggs · 1 cup freshly grated Romano, Asiago, Parmesan cheese. Its what we had in the fridge and used as a substitute for stright Romono cheese. · 1 1/2 tablespoons chopped Italian flat leaf parsley · salt and ground black pepper to taste · 2 cups Italian bread crumbs · 1 cup lukewarm water · ¼ cubed pepper jack cheese · Package of bacon cut in half · BBQ sauce (optional) Directions · Combine beef and pork in a large bowl. Add garlic, eggs, grated cheese, parsley, salt and pepper. · Blend bread crumbs into meat mixture. · Slowly add the water 1/4 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. · Refrigerate meat mixture. The longer the better. · Shape into meat balls about the size of a golf ball. · With your thumb make a small hole into the ball and place the pepper jack cheese inside and carefully re-shape so the cheese is in the middle. · Wrap each ball in ½ strip bacon and secure with toothpick. You may optionally add BBQ sauce at this point. I did on about half of them. · Place balls in foil lined tray in smoker 230 F for about 3 hours or until bacon is crispy and enjoy.