- in a large mixing bowl, combine the ground beef and pork. Add the eggs, pretzel breadcrumbs, mustard, grated onion, parmesan cheese, thyme, marjoram, salt, and pepper. - gently mix the ingredients until well combined. Avoid overmixing, as this can result in dense meatballs.
- Using your hands, shape the meat mixture into uniform size meatballs. Typically around 1 to 2 inches in diameter or 30 grams. Place meatballs on a baking sheet or tray lined with parchment paper. - preheat the smoker to 225-250F
- Place the baking sheet with the meatballs directly on the smoker rack - Close the lid and smoke the meatballs for approximately 1.5 to 2 hours, or until they reach an internal temperature of 160°F (71°C). - remove from the smoker, rest and serve
- add to spaghetti - make sub or sliders - make a pizza - add them to a soup - make a stir fry - with a mushroom sauce - with a side of baked beans