So been with this group for over 5 years now and after all this time I've never bothered trying meatballs on the smoker...figured it was more trouble than it was worth. Boy was I wrong! Anyhow, here's was I did; For the meatballs I used - 1 Tbsp butter - 1/2 onion, peeled, grated - 1/4 cup milk - 3 slices of bread, crusts removed, bread cut into cubes - 1 large egg - 1 lbs ground beef - 3/4 lbs ground pork - 1 teaspoon kosher salt - 1 teaspoon black pepper - 1/2 teaspoon freshly ground nutmeg - 1/2 teaspoon ground cardamom - Kerry Gold Aged Dubliner Cheese (Cubed) Prep work; - Placed the cubed bread in a large bowl and mixed in the milk, let it sit for 5 to 10 minutes, then shredded it with a fork - Melted the butter in a pan and sautéed the grated onion for about 3-4 minutes - Stirred in the milk bread mixture - Added the egg, ground pork and beef, salt, pepper, nutmeg, and cardamom - Mixed it all up and placed in the fridge while I got the WSM ready Smokin' - Made the meatballs and stuffed each one with a cube of cheese - Smoker was set at 200 - Meatballs smoked for 2 hours with a little maple and apple The meatballs turned out fantastic, and the family absolutely loved them! They had that wonderful smokey flavour which added perfectly to the great taste. Unfortunately my Swedish sauce was a little bland and so I will be searching for other recipes to marry up with these puppies! Cheers!