Preheat your smoker to 250°F. Hickory, cherry, or apple wood work especially well for these meatballs because they add rich smoky flavor without overpowering the meat.

In a large mixing bowl, combine the ground beef, sausage, breadcrumbs, egg, milk, garlic powder, onion powder, smoked paprika, salt, black pepper, and parsley. Mix gently until fully combined. Avoid overmixing because it can make the meatballs dense instead of tender.

Scoop out portions of the meat mixture and flatten slightly in your hand. Place one cube of mozzarella cheese in the center, then wrap the meat around the cheese and roll into a ball. Make sure the cheese is completely sealed inside so it does not leak while cooking.

Place the stuffed meatballs on a tray or baking sheet while you finish shaping the rest.

Arrange the meatballs directly on the smoker grates or on a wire rack. Leave a little space between them so the smoke and heat circulate evenly.

Smoke for about 45 minutes to 1 hour until the meatballs begin to brown and develop a smoky crust.

In a small bowl, stir together the barbecue sauce, honey, and brown sugar until smooth.

Brush the meatballs generously with the glaze during the final 15 minutes of cooking. The sauce will caramelize beautifully and create a sticky BBQ coating.

Continue cooking until the meatballs reach an internal temperature of 165°F and the cheese inside is melted and gooey.

Remove from the smoker and let rest for about 5 minutes before serving.

Serve warm with extra barbecue sauce or ranch dressing if desired.