1-First Step: Prep ingredients Soak ½ cup panko breadcrumbs in ¼ cup water for 5 minutes to soften. Finely chop parsley and mince garlic. Measure spices and cheeses. Preheat your smoker or grill to 180°F (82°C) for indirect cooking.

2-Second Step: Mix ingredients In a large bowl, combine soaked panko, Parmesan, chopped parsley, eggs, minced garlic, pepper, parsley, oregano, crushed red pepper, kosher salt, and onion powder. Mix well to distribute flavors evenly.

3-Third Step: Add meats and bind Add ground Italian sausage and beef to the mixture. Gently fold ingredients together by hand or with a spoon just until combined, avoiding overmixing to prevent toughness. Stir in Worcestershire sauce and additional breadcrumbs if the mixture feels too wet.

4-Fourth Step: Shape meatballs Form approximately 7 uniform meatballs of around 1.5-inch diameter (3.5 ounces each) to ensure even cooking. Place them on a wire rack or smoker tray spaced apart for airflow.

5-Fifth Step: Begin smoking Place the meatballs in the smoker or indirect grill area and smoke at 180°F for 20-25 minutes. Use a low smoke setting to add flavor without overpowering the meatballs.

6-Sixth Step: Finish cooking Increase the cooking temperature to 350°F (177°C) and continue cooking for an additional 10 minutes or until the meatballs reach an internal temperature of 165°F (74°C), indicating they are fully safe to eat.

7-Final Step: Rest and serve Remove meatballs and let rest 3-5 minutes to allow juices to redistribute. Serve over pasta with marinara sauce or as appetizers with dipping sauces. Garnish with extra parsley or Parmesan as desired.