Meatballs. Glorious meatballs. And lots of them. Seasoned perfectly with just a bit of a spicy kick (I added a lot, lot more red pepper flake than the recipe calls for).
Fire up your smoker for 225 F. Use a light wood, such as a fruit wood. You don't want a lot of smoke.
Place meats into a large bowl.
Add all of the remaining ingredients. Using your hands, mix well. Yes, it'll be cold but you have to get in there and mix it well.
Shape mixture into meatballs. I make 2 ounce meatballs for main courses and 1 ounce meatballs for appetizers, but you can make any size you want. Just keep in mind that larger meatballs may take longer to smoke.
Transfer meatballs to the smoker and smoke until they reach 165 F internal temperature, 60-90 minutes depending on the size of the meatballs.