Preheat your smoker to 250°F.
In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, Worcestershire, and all of your dry seasonings.
Mix the ingredients with your hands until they are well-combined. Do not over mix the meat mixture – pieces of ground meat should still be visible.
Grab a scoop of the meat mixture and roll it between your hands to form your meatballs. They should be about 2 inches in diameter and the size should be relatively uniform across the batch.
Place your meatballs on a jerky tray (or wire rack) and place them on the smoker when it reaches 250°F.
Let them smoke for about 30 minutes, or until the internal temperature reaches 145°F.
Pull the rack off and coat each meatball in a layer of barbecue sauce.
Once they are coated, place them back on the smoker for another 10 to 15 minutes, or until the internal temperature reaches 165°F.
Serve them alongside toothpicks and more barbecue sauce for the perfect appetizer, on a sub roll for a meatball sandwich, or add them to your favorite pasta dish.
