Prepare the Meatballs:

• In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, Italian seasoning, salt, and pepper. Mix until well combined.

• Roll the mixture into meatballs, about 1 1/2 inches in diameter. You should get approximately 20-24 meatballs, depending on size.

Smoke the Meatballs:

• Preheat your Traeger or smoker to 225°F (107°C).

• Place the meatballs on the grill grates, ensuring they are spaced out evenly.

• Smoke the meatballs for 45 minutes to 1 hour, or until they reach an internal temperature of 160°F (71°C). The smoky flavor will infuse the meatballs during this process.

Prepare the Tomato Sauce:

• While the meatballs are smoking, heat the olive oil in a Dutch oven over medium heat on the stovetop. Add the diced onion and cook until softened, about 4-5 minutes.

• Add the garlic and cook for another 30 seconds until fragrant.

• Stir in the crushed tomatoes, Italian seasoning, sugar, and salt and pepper to taste. Let the sauce simmer for about 15 minutes, stirring occasionally.

Braise the Meatballs:

• Once the meatballs are done smoking, carefully transfer them into the prepared tomato sauce in the Dutch oven.

• Place the Dutch oven into the smoker (still at 225°F or 107°C) and braise for an additional 30 minutes, allowing the meatballs to soak up the flavors of the sauce and the smoky aroma.

Serve:

• Once the meatballs are braised and the sauce is flavorful, remove the Dutch oven from the smoker.

• Serve the meatballs hot, garnished with fresh basil and extra Parmesan cheese if desired. These are great served with pasta, crusty bread, or even on their own for a savory appetizer.