In a mixing bowl, combine the ground beef, breadcrumbs, minced garlic, chopped onion, egg, salt, pepper, and Fireball whiskey. Get your hands in there and mix it all up until everything is evenly distributed.

Once mixed, shape the meat mixture into golf ball-sized meatballs. Wet your hands slightly with water to prevent sticking.

Preheat your smoker to around 225°F. While the smoker is heating up, soak your wood chips or pellets according to the manufacturer's instructions.

Once the smoker is ready, place the meatballs on a baking sheet and transfer them to the smoker rack. Close the lid and let those bad boys smoke away for 1.5 to 2 hours, or until they reach an internal temperature of 165°F.

While the meatballs are smoking, mix together the BBQ sauce and hot sauce (if using) in a small bowl to create the glaze.

About 30 minutes before the meatballs are done smoking, start basting them with the glaze every 10 minutes or so, letting it caramelize and create that irresistible sticky coating.

Once the meatballs are cooked through and beautifully glazed, remove them from the smoker and transfer them to a serving platter.

Garnish the meatballs with chopped green onions for a pop of freshness and serve them up hot off the smoker.