• Preheat the smoker to 225 F.
• In a large bowl, combine ground beef, breadcrumbs, Parmesan, parsley, garlic, egg, milk, Worcestershire sauce, oregano, salt, and pepper. Mix gently until everything is well incorporated.
• Roll into 1 inch sized balls and place onto a wire rack.
• Place the wire rack onto the grill grates and let the meatballs smoke for 30 minutes.
• After 30 minutes, you can spray the outside with a little beef broth to help build flavor and smoke. Continue smoking an additional 30 minutes or until they reach an internal temperature of 165 F.

Finishing in Sauce

• After a total of 40-45 min of smoking time, transfer the mostly cooked meatballs into a large pan of tomato sauce (try this smoked tomato sauce for added flavor).
• Finish the meatballs off in the sauce until heated through and the internal temperature is 165 F.
• Serve as is, with pasta, or in an Italian meatball sub.

Smoked Meatball Subs

• Slice a baguette or hoagie roll open down the center. In a bowl combine the melted butter, garlic, and Italian seasoning and then brush it onto the sliced bread.
• After cooking the meatballs in the marinara sauce, add them to the center of a sliced baguette or Hoagie roll.
• Top with mozzarella cheese and place them carefully onto the grill grates and cook until the cheese has melted through and the bread is toasted, about 6-8 minutes.
• Remove, slice, and serve with extra sauce or grated parmesan cheese.