The legendary MOINK Balls are familiar to almost everyone in BBQ circles: minced meat with beef (MOOH) and bacon (OINK) is smoked and glazed with BBQ sauce - making the meatballs a popular finger food for any barbecue party. The MOINK Balls can be customized in terms of meat type, seasoning, filling or size. The following recipe from well-known barbecue master Marco Greulich is perfect for 4 people.
Mix the minced meat with the BBQ rub and divide into 4 portions. Form balls, fill with the cheese, then wrap in bacon. Cook on the monolith over an indirect heat of approx. 140-180°C with a little smoke until the core temperature is approx. 73-75°C. Glaze with a little BBQ sauce towards the end of the cooking time. Put the finished MOINK Balls to one side and leave to cool slightly. DO NOT EAT!
For the duxelles, heat a cast iron pan in the grill and melt the butter. Now fry the shallots and mushrooms in it until the liquid has largely evaporated and roasted aromas form. Add the parsley and thyme, season with salt and pepper and fry briefly, then put the pan to one side and leave to cool. Puree everything in a blender to a coarse paste.
Roll out the puff pastry thinly in a little flour, divide it into 4 parts and place the ham in the middle. Spread the duxelles on the ham, cover with a MOINK ball and then carefully shape the pastry around the MOINK ball. Press the overlap together and fold down. Slightly cut or prick the top of the pastry to allow steam to escape and then brush with the beaten egg yolk.
Bake on a preheated pizza stone at approx. 200°C until the dough has reached the desired browning. Garnish with a little BBQ sauce when serving. Enjoy your meal!
Tip: If you like, you can add a dash of wine or spirits to the Duxelles. However, it is important that the mixture is relatively dry at the end. Duxelles can also be varied with other mushrooms, sun-dried tomatoes, chillies or other cheeses.
