Preheat your smoker to a temperature of 225-250°F (107-121°C). Use your preferred type of wood chips or chunks for smoking, such as hickory, apple, or cherry.

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 the meatballs on a baking sheet or tray lined with parchment paper.

Place the baking sheet with the meatballs directly on the smoker rack

Close the lid of the smoker and smoke the meatballs for approximately 1.5 to 2 hours, or until they reach an internal temperature of 160°F (71°C). Use a meat thermometer to check the temperature, inserting it into the center of a meatball.

The meatballs should be firm to the touch and have a slightly crispy exterior from the smoking process. They should also be fully cooked through with no pink in the center.