Step 1

Heat oven to 350ºF and line a large rimmed baking sheet with parchment paper. Use a garlic press to crush garlic into a medium bowl or remove papery skin and finely grate garlic clove. Pick about 1 cup parsley leaves and fine stems from bunch and finely chop the leaves and stems until you have 1/4 cup. Add parsley to bowl with the garlic. Grate the onion on the large holes of a box grater or finely chop the onion until you have 1/4 cup and add to the same bowl. Finely chop more parsley until you have 1 teaspoon more and reserve for garnish.

Step 2

Add the ground beef, ground pork, 1/2 cup breadcrumbs, 1/4 cup freshly grated Parmesan, and egg to the bowl with the garlic mixture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Use a spoon or your hands to gently mix ingredients until just combined. (Overmixing can lead to tough meatballs.)

Step 3

Roll 30 meatballs about 1 1/2-inch in diameter and arrange in a single layer on the prepared baking sheet.

Step 4

Bake the meatballs for 10 minutes, then remove the sheet tray from the oven and flip each meatball. Rotate sheet tray and bake until golden and cooked through, about 10 minutes more.

Step 5

In a large skillet over medium heat, combine 1 3/4 cups barbecue sauce, 2 tablespoons brown sugar, 2 tablespoons vinegar, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 4 dashes hot sauce. Whisk until smooth and bring to a simmer. Once the mixture has reached a simmer, turn off heat.

Step 6

When the meatballs are done in the oven, scrape them into the skillet with the barbeque sauce and place over medium-high heat. Simmer, turning to coat the meatballs, until the sauce is slightly thickened, 3 to 5 minutes. Garnish with remaining teaspoon of parsley and serve.