To smoke meatballs, you will need some kind of a finer mesh grill grate or a flat grilling tray with small holes. There are special meatball baskets for grills as well if you would prefer. You can also use a grill topper with a finer grate. I use a flat vegetable grill tray and it works perfectly.
Make sure to grease the grate or the metal tray you are using for the meatballs before placing meatballs on it.
Whisk all the ingredients for the BBQ sauce in a small mixing bowl and set aside.
Prepare the smoker:
Set up your smoker and get it to a steady 225°. Place a water pan either on the grate below or next to the meatballs, depending on your smoker and your smoker set-up. If you’re using a charcoal or wood smoker, maintain the temperature no lower than 225° and no higher than 240°.
Combine all ingredients for the meatballs in a mixing bowl and mix everything very well, until completely combined.
Form meatballs that are about 1 inch in diameter and place them on the prepared tray. I recommend using a cookie scoop to get evenly sized meatballs.
When the smoker is up to temp, place the meatballs on the grate and close the lid immediately. Smoke meatballs for about an hour (until they reach 145° internal temperature). Note: larger meatballs may take a little longer to smoke.
Take the meatballs off the smoker and make sure to close the lid back right away so the smoker keeps the temperature.
Transfer the meatballs onto a 12-inch skillet and pour BBQ sauce mixture all over the meatballs. Give the pan a gently shake to mix the meatballs and sauce.
Place the skillet with the meatballs back on the smoker and cook for another 30-40 minutes. (Internal temperature of cooked meatballs should be 165°.)
Nutrition note: please note that the nutrition is calculated for the meatballs and the sauce.