Smoked Christmas Meatballs with Blackberry Jam Glaze

1. Preheat your grill to 225°F.
2. Place the thawed meatballs on the grill and smoke them for one hour, or until their internal temperature reaches 165°F. Use your favorite store-bought brand of homestyle meatballs.
3. While the meatballs are smoking, pour the ketchup and the jam into a grill-proof container. Give it a little swirl and smoke the sauce for one hour alongside the meatballs.
4. After one hour, give the sauce a good mix.
5. Add the smoked meatballs to the sauce container and toss to cover and coat all the meatballs.
6. Continue to smoke for an additional one to two hours, stirring occasionally until the meatballs are nice and sticky and the sauce has thickened.
7. For an added kick, dice up jalapeños and throw them into the blackberry sauce to smoke as well.