Ingredients
- 1 kg ground beef
- 50 g bacon rashers
- 3 shallots
- 250 g comté or goat's cheese (e.g. rucola-tomato, 'Ferme Bio Baltes')
- For the homemade BBQ-Sauce
- 14 tbsp ketchup
- 2 tbsp Luxembourgish mustard
- 2 tbsp Dijon mustard
- 1 tbsp Áˆppelpress apple-balsamic vinegar
- 2 tbsp honey
- juice of 1 lime
- 2 tsp Worcester sauce
- 1 tsp ground pepper
- 2 tsp salt
- 1 tbsp curry powder
- 2 tsp paprika powder
- 2 tsp Tabasco
Instructions
For the homemade BBQ-Sauce:
Combine all ingredients.
For the Moinkballs:
- Finely chop shallots.
- In a bowl, bring together the ground beef, shallots, and 5 tbsp of the BBQ sauce.
- Cut the cheese into cubes. Take a handful (approx. 40 g) of the beef and press flat. Take a cube of the cheese and place onto the beef, then form into a ball so that the cheese is covered by the meat. Wrap 2 bacon rashers around each ball.
- Preheat the grill to 110 °C (top and bottom heat). Cook the meatballs under indirect heat in covered grill for approx. 35 minutes (not over open flame).
- When cooked through, take out the moinkballs and raise temperature to 240 °C. Coat moinkballs with BBQ sauce. Glaze under grill (or in oven) for about 10 minutes.
Recipe: Luc Hoffmann
