M-Oink Balls
Pork and Beef are a match made in heaven, and these delicious meatballs are no exception. Named for the moo and oink of the proteins that make the dish, these meatballs are covered in BBQ rub, wrapped in bacon, smoked in the BBQ and glazed with BBQ sauce. What could be better?
1 hr 50 mins
Easy
8
What you’ll need
INGREDIENTS
- 250g SunPork Fresh Foods Pork Mince
- 15 SunPork Fresh Foods Bacon Rashers
- 250g Beef mince
- 1 tsp. garlic powder
- 1 tsp. smoked paprika
- 100g BBQ rub (we used Four Monkeys Pork)
- 1 cup BBQ sauce
- 100g parmesan cheese
How to make it
- Pre-heat smoker to approx. 120⁰C/250⁰F.
- In a mixing bowl combine pork mince, beef mince, garlic powder and paprika together then roll into 3cm sized meatballs.
- Dust the meatballs with BBQ rub and coat evenly.
- Wrap each meatball in bacon, secure with a toothpick if needed and place on wire rack.
- Transfer meatballs into the smoker for approx. 1 hr. Tip: use a foil tray underneath the rack to catch the juices.
- Glaze the meatballs with BBQ sauce and cook for a further 30 mins.
- Remove from smoker and grate parmesan over the top.
- Serve and enjoy!
