For the best results, handle the meat mixture gently to avoid tough meatballs. The key to this recipe is balancing the heat level to your preference while maintaining the classic BBQ flavor profile.

1. Step 1: Mix gently with your hands until just combined. Overmixing will result in tough meatballs.

   In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, smoked paprika, cayenne pepper, salt, and black pepper.

2. Step 2: Slightly wet your hands to prevent the meat from sticking while rolling the meatballs.

   Scoop about 1.5 tablespoons of the meat mixture and roll between your palms to form meatballs about 1.5 inches in diameter. Place formed meatballs on a plate or baking sheet.

3. Step 3: Don't worry about cooking them through completely at this stage; they'll finish cooking in the sauce.

   Heat vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, add meatballs to the hot skillet and brown on all sides, about 2-3 minutes per batch.

4. Step 4: Keep those browned bits in the pan – they add flavor to the sauce!

   Transfer browned meatballs to a paper towel-lined plate to drain excess oil. Pour off all but 1 tablespoon of fat from the skillet.

5. Step 5: The vinegar helps balance the sweetness of the BBQ sauce and brown sugar.

   Return the skillet to medium heat and add BBQ sauce, hot sauce, brown sugar, and apple cider vinegar. Stir to combine, scraping up any browned bits from the bottom of the pan.

6. Step 6: Occasionally stir gently to ensure meatballs are evenly coated with sauce.

   Bring the sauce to a simmer, then return the meatballs to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes until meatballs are cooked through (internal temperature of 160°F).

7. Step 7: The sauce should thicken slightly as it simmers. If it's too thick, add a tablespoon or two of water.

   Taste the sauce and adjust seasonings if needed, adding more hot sauce for extra heat or brown sugar for sweetness.

8. Step 8: Serve hot as an appetizer with toothpicks, or as a main dish over rice or mashed potatoes.

   Transfer meatballs to a serving dish, spoon sauce over the top, and garnish with sliced green onions.

These meatballs can be made ahead and reheated when needed. They actually taste even better the next day as the flavors have time to meld together.