Don't worry, I had complete Italian supervision...
I mixed a combination of ground beef, hot Italian sausage, bread crumbs, Parmesan/Romano cheese and some other Italian style seasonings and rolled them into balls slightly larger than golf balls. The Large Egg was temped at 275 and used some hickory wood for smoke. Indirect setup and the meatballs smoked for approx 45 minutes.
On the Medium Egg, I made the "gravy." I sauteed some onions and garlic, then added tomato paste, crushed tomatoes, oregano, S&P, crushed red pepper flakes, etc. This simmered at 300F direct for approx 2 hours. Once the meatballs were finished, they were added to the gravy to continue simmering.
This turned out great and I will definitively do it again.