Recipe

Moinkballs with Belly Bacon and Mozarella

Moinkballs are exactly the sort of BBQ snack that disappears from the plate in no time. In this version, you stuff the minced meat with mozzarella, wrap it in pork belly and brush it with BBQ sauce for a lovely sticky bite.

Number of people:

16 people

Duration:

90 minutes

BBQ set-up:

Direct & Indirect

BBQ temperature:

180 ℃

Core temperature:

70 °C

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Preparation

  1. Mix the minced meat with the rub and shape into evenly sized balls. Press a piece of mozzarella into each ball. Make sure to distribute everything evenly – take your time with this, as this is where you build up the flavour.

  2. Wrap each meatball in a slice of pork belly and secure with a skewer if necessary. Make sure everything is ready beforehand; that way, you’ll work faster and more neatly at the hot barbecue.

  3. Light the barbecue with the XCelsius BBQ lighter and set it up for indirect heat at around 120 to 140°C. Time to get the barbecue going. Give it plenty of time to stabilise before you carry on.

  4. Place the moinkballs on the grill and cook them gently until the bacon is browned and the mince is cooked through. Arrange everything neatly on the grill and then let the BBQ do its work.

  5. Brush the moinkballs with BBQ sauce and let the sauce thicken slightly on the BBQ. Make sure everything is ready beforehand; that way, you’ll work faster and more neatly at the hot BBQ.

  6. Serve warm, so that the mozzarella stays soft. Get everything ready and serve straight away, as this tastes best fresh off the barbecue.

  7. Time to sit down to dinner. Serve up the dish, grab a cold drink to go with it, and enjoy – from all of us at XCelsius.