To make the meatballs, combine the ground beef, sausage, and the breadcrumbs in a large mixing bowl. Use your hands to gently mix it all together.
In a small bowl, whisk the whole milk, egg, and hot sauce to combine. Pour over the ground meat mixture, along with the chili powder, salt, and pepper. Use your hands to mix until the ingredients look evenly incorporated.
Using an ice cream scoop or your hands, form into 16 equal-sized meatballs and place in a disposable foil pan or roasting pan.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed for 10 minutes.
Place the pan on the grill grate and smoke for 45-60 minutes.
For the BBQ Sauce: In a small saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and a pinch of Kosher salt and cook, stirring until the onions are soft, about 5-8 minutes. Stir in the chili powder and cook for 1 minute. Whisk in the brown sugar, then slowly whisk in the water and bring to a simmer to dissolve the brown sugar. Stir in the ketchup and apple cider vinegar and reduce the heat to low. Allow to simmer slowly until thickened slightly, about 15-20 minutes.
Once the meatballs have smoked, pour the BBQ sauce over them and increase the grill temperature to 300 degrees F.
Cook the meatballs for an additional 30-45 minutes, or until their internal temperature reaches 165 degrees F.
Serve meatballs smothered in sauce. Enjoy!
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