Smoky Meatballs

1 pound ground beef chuck
3 large eggs
½ cup fresh Italian bread crumbs
3 cloves garlic, minced
½ cup freshly grated Romano cheese, or more to taste
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh basil
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper

In a large bowl, combine all the ingredients. Shape into 12 large meatballs. Place in a covered container and refrigerate for at least 8 hours to allow the flavors to meld and the meatballs to firm up.

To grill the meatballs, prepare a hot fire. Grill for about 15 minutes, turning several times so they are charred all over.
To smoke the meatballs, prepare an indirect fire at 250 degrees F. Place the meatballs directly on the grill grate or in a disposable aluminum pan on the indirect side of the smoker. Smoke for 1 hour.

Serve hot with marinara sauce, horseradish cocktail sauce, or in your favorite pasta sauce .
Makes 12 meatballs