• Set Big Green Egg or your smoker to run at 300 degrees with a couple of chunks of your favorite wood.

For the Meatballs

• Mix eggs and milk in a small bowl. Set aside. To a large bowl, add pork, chorizo, garlic, onion, parsley, bread crumbs, parmesan and paprika. Mix well. Add in milk and eggs and mix.
  
• Moisten your hands and form into meatballs approximately 1” in diameter. After rolling, place on a wire rack, then place rack in smoker. Allow to cook for 1 hour, rotating rack after 30 minutes, or until internal meatball temperature reaches 160 degrees. Place meatballs in an aluminum “half pan” and add sauce, allowing to cook for an additional 20 minutes. Remove from cooker and serve.
  

For the Sauce

• Add olive oil to a sauce pan over medium heat, then add onions and cook for 2-3 minutes. Add garlic and continue to cook for 2-3 minutes or until garlic starts to get golden. Add tomatoes, piquillo peppers, salt, chipotle powder, sugar and paprika and bring to a low boil, then reduce to a simmer. Simmer for 20 minutes, then using an immersion blender, pulse to smooth out the sauce (I don’t want it completely smooth.) You may also use a regular blender or food processor for this. Set sauce aside until meatballs are ready to put in pan.