Only change I would make in that Moink recipe, never having done it before, is to skimp on
the bacon and cut it into 3rds. Bacon can be applied in two ways, stretch and non-stretch.
I like to stretch when I apply it to long peppers (btw TG, I did these in the mountains last
weekend and they were Anaheims and they ROCKED) But bacon will stretch a long ways and
not tear. It would be GOOD the other way, but half a slice of bacon for a meatball seems
like alot of bacon. But they ARE MOINKS and not MOOINKS, so maybe bacon is a real major
ingredient. But the stuff is so expensive. If I used an entire half-slice, I would wrap
the entire meatball, not just around the equator. Blablabla. Great, now I have to make
those, too.
