In a bowl add your ground beef, salt, pepper, bread crumbs, milk, diced onion, and one egg and mix them thoroughly together with your hands.

Roll the ground beef mix with your hands, making them into a meatball, and place them on a rack.

Slide your rack into the smoker and change your cook temp to 290ºF (143°C), cook time to 2 hours, smoke time to 2 hours, and add 6 hickory bisquettes into your smoker.

While the meatballs are smoking, prepare the spaghetti sauce. On one pan, add oil and diced onions. On a separate pan, add half a stick of butter and add 4 cups of sliced mushrooms.

In your mushroom pan, add your garlic and stir it around, then pour the pan with the mushrooms into the tomato paste mix, add 2 cups of water, and let it boil. (1 cup of wine is optional)

Fill a big pot with water and let it boil, as it is boiling, add your spaghetti until it is Al Dente or to your liking.

Once the meatballs are done smoking, add them to your tomato mix.

Once the spaghetti is done, put your tomato mix and meatballs into the spaghetti and enjoy!

Recipe by: Smokin’ with Joe