BBQ Elk Moink Balls
Tom Jackson
Rated 4.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
25
Prep Time
30 minutes
Cook Time
1 hour 30 minutes
Calories
233
Create unforgettable appetizers with our BBQ Elk Moink Balls! Savory elk, ground pork, bacon, Asiago cheese, and Fresno chili deliciously wrapped in bacon and smothered in barbeque sauce - these moink balls are sure to tantalize your taste buds and wow your guests!
Ingredients
- 12 oz ground pork
- 12 oz ground elk
- 4 oz ground bacon
- 8 oz bacon strips
- 2 oz Asiago cheese, grated
- 1 Fresno chile, minced
- 1/2 cup yellow onion, roughly chopped
- 3 cloves garlic
- 1/4 cup breadcrumbs
- 1 egg
1/3 cup Hardcore Carnivore Camo Game & Lamb Seasoning
Eat Barbecue The Next Big Thing Barbecue Sauce
Directions
Place the Fresno pepper, onion and garlic in a food processor and pulse until nearly puréed (alternatively, chop them by hand as fine as possible). Combine all ingredients, except sauce, in the bowl of a stand mixer. Using the paddle attachment, mix on medium for about 1 minute. The mixture should be tacky and hold together. Preheat your Yoder Smokers YS640 Pellet Smoker to 225°F. Form the meat mixture into 1.5" balls. Wrap each ball with half a slice of bacon. Pin it with a toothpick.
Smoke at 225°F until meatballs reach internal temperature of 160°F, about 45-60 minutes. Check the temperature with an instant read thermometer like the Maverick PT-75. With the moink balls on the top shelf, place a sheet pan on the bottom shelf, then brush the moink balls with Eat Barbecue The Next Big Thing Barbecue Sauce. Remove the pan used to catch the excess sauce. Continue cooking another 10-15 minutes, then remove moink balls from cooker.
Recipe Note
This recipe was prepared on a Yoder Smokers YS640 Pellet Grill.
Nutrition
Nutrition
- Serving Size
- 1.82 oz
- per serving
- Calories
- 233
- Carbs
- 6 grams
- Protein
- 16 grams
- Fat
- 15 grams
- Sodium
- 351 milligrams
