Smoked Italian Meatballs with Roasted Garlic Basil Butter

1. Spiralize zucchini into zoodles and lightly salt them. Let them sit for 10 minutes to draw out water, then pat them dry and set aside.
2. In a large bowl, combine the ground beef, breadcrumbs or ground pork rinds, milk, egg yolks, grated Pecorino Romano cheese, 2 chopped garlic cloves, beef rub, and chopped parsley. Mix all ingredients together thoroughly.
3. Form the mixture into meatballs.
4. Place the formed meatballs in the fridge and let them sit for 30-60 minutes.
5. Preheat your smoker or oven to 300°F (149°C). Place the meatballs on the smoker or in the oven and cook until their internal temperature reaches 160°F (71°C), which should take approximately 20-30 minutes.
6. While the meatballs are cooking, melt your butter in a pan and add more garlic to create a roasted garlic butter sauce.
7. Add the reserved zoodles to the pan with the melted butter and garlic. Cook over medium-high heat for 3-5 minutes.
8. Remove the pan from the heat and toss in the hot, smoked meatballs to coat them evenly with the garlic butter sauce.
9. Serve immediately and enjoy!