Add ingredients in a large mixing bowl and combine well using your hands.
Roll meat into the desired size meatballs. I go with two-ounce meatballs which are a little bigger than golf balls since these will be smoked. At that size, this recipe makes give or take 20 meatballs.
Place your meatballs on a wire rack. You can use another smoker safe method or disposable pan if you don't have a rack, but I prefer a rack so they don't sit in their drippings.
Add your preferred smoke wood (I prefer pecan for this recipe) to your smoker and allow the initial heavy white smoke to burn off.
Place your meatballs into a 225°F smoker and maintain a temperature of 225-250°F. Smoke for 1 hour.
Remove meatballs from the smoker and place them in grill safe dish (we use a disposable aluminum pan).
Add BBQ sauce and stir meatballs to coat.
Cover pan with aluminum foil and crimp edges to seal.
Raise temp to 300-325°F and return to smoker for 30 minutes.
After 30 minutes remove foil, carefully to avoid steam, stir meatballs and return to the smoker for an additional 30 minutes.