Recipe - MOINK Balls in the Morso Forno

Grocery list :

• half-and-half minced meat
• onion / garlic / parsley
• salt / pepper
• 1 egg
• parmesan cheese
• spices to your own taste (e.g. cayenne pepper, paprika, etc)
• bacon
• skewers
• barbecue sauce or homemade sauce/rub

New recipe, tried this weekend, the MOINK BALLS, had read a lot about them and had come to the decision that I really had to try this :-)....

Why are MOINKballs called that? Because it's a combination of beef and pork, minced beef ( the cow does MOOOH ) and breakfast bacon rolled around it ( the pig does OINK ), so hence this name.

Small meatballs, prepare the minced meat with an onion, parsley, echallot, parmesan cheese and basically anything else you like in a meatball ( so for me a clove of garlic, a bit of smoked paprika, a chilli pepper....), one or two eggs, depends on the amount of meatballs you want to make, keep 1 egg for 500grams of minced meat. I personally like half-and-half minced meat the best, but it is also the fattest, minced beef is fine, it will be drier and especially less fatty ;-)

Roll the meatballs to about the size of a golf ball, roll them through the barbecue rub and then roll them in a slice of smoked bacon.

Then the handy plancha comes in useful again, slide the moinkballs cosily together on the plancha and nice and close to the fire, it's already starting to smell good.

They actually become most tasty if you smoke them a little first ( until you reach a core temperature of 60° ), and you can do that with the help of Morso's smoke lid, the smokeeper, and thanks to the handy stainless steel door.

The slice of bacon on the outside gets nice and crispy and you can now rub the meatballs either with ready-made barbecue sauce or with a tasty marinade that you make to your own taste. (I personally love Noskos' barbecue sauce).

Put them back in the Forno but now without the door and smokeeper and after a few more minutes of patience they are ready and you can take them out. Be careful, the plancha is obviously red hot now, so use the handy handle, or Morso's leather barbecue gloves to avoid burns ;-)

Ready, easy and a great success with both my daughters,and the friends we invited, definitely going to make them again, but then also try them with cheese in them, piece of cheddar melting nicely inside, stay tuned for the sequel, anyway these were devoured within five minutes ;-)

Served them with a nice salad of raw ham, melon and tomatoes, tasty, easy and efficient ;-)

Good potato gratin on the side, or some hasselback potatoes and as they say here ; "le tour est joué"

Bon appétit !