MOINK BALL DAY! In honor of that, I made MOINK balls this week, and will be making them at the Smokin' in Seattle Eggfest.
I made them according to the recipe by the MOINK master himself, Larry Gaian of The BBQ Grail. Besides sharing these tasty wonders with you, and preparing for the Eggfest, I had a third motivation: I want my MOINK ball certification.
I made a simple glaze of BBQ Sauce and grape jelly (I used the sauce Pork Barrel BBQ gave me at Memphis in May. Thanks guys - it's delish!). The original BBQ Grail recipe calls for a Chipotle-Raspberry-Balsamic glaze, but I wanted to keep mine mild for the kids.
I dipped each MOINK in the glaze and cooked them for another 20 minutes or so. OMG! I ate way too many. I can tell I'd better get a lot more meatballs for Saturday. They are going to be devoured.