Load up the pellet grill with wood chips and set the temp to 250°F.
In a large mixing bowl combine the beef, pork, chopped onions, bread crumbs, cheeses, egg, parsely, milk, Worcestershire sauce, salt, pepper, and garlic. Take care not to overmix.
Shape into 1-inch-sized meatballs. An ice cream scoop is a great tool for this job!
Place on a baking sheet or baking dish. Brush the meatballs with barbecue sauce.
Place the meatballs on the smoking rack. Place a foil-lined tray under the rack to catch the drips – you’ll be glad when it comes to clean-up time.
Smoke for about 30-40 minutes, or until the internal temperature reaches 160-165°F. Use a temperature probe to check the internal temp.
Remove the meatballs and serve as desired. We placed them in a dish with tomato-based sauce and baked for 20 minutes then topped with lemon tahini