In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, minced garlic, finely chopped onion, fresh herbs, smoked paprika, egg, salt, and pepper. Gently mix until combined.

Take a golf-ball-sized portion of the meat mixture and flatten it in your palm. Place a cube of mozzarella cheese in the center, fold the meat around it, and roll into a smooth ball.

Preheat your smoker to a low temperature of 225°F (107°C).

Carefully place the stuffed meatballs on the smoking rack and smoke for 30 to 40 minutes until they reach an internal temperature of 160°F (71°C).

For a crispy exterior, heat a skillet over medium-high heat, add oil, and sear the smoked meatballs for about 2-3 minutes on each side.

Remove the meatballs from the skillet or smoker, let them rest briefly, and serve hot, optionally garnished with fresh herbs or marinara sauce.