makes 50-60 meatballs
Mix well, roll into golf ball size pieces dust with additional rub and let the flavors set in while resting in the refrigerator.
Grill or smoke the meatballs to 165 deg F and start glazing with the remainder of the sauce to your likeness. I recommend smoking as the temps are lower and gives you more time and control of glazing all of these pieces.
Remove and hold for guests in a slow cooker on warm.