Smoked meatball tacos with pickled jalapeno ranch

Combine ground beef, diced onion, panko, chopped cilantro, chipotle chili powder, cumin, garlic powder, a good pinch of kosher salt, pepper, soy paste and an egg; mix by hand.

Roll small meatballs of about 0.63 ounces each and lay them on a rack; not too big, since they go in a tortilla.

Smoke, checking after about half an hour.

For the pickled jalapeno ranch, mix mayo, sour cream, buttermilk, about three tablespoons pickled jalapenos, a little garlic powder, onion powder, chopped cilantro, a tablespoon of ranch seasoning, salt and pepper; taste and add a little jalapeno brine.

Done when small meatballs reach around 165F.

Warm tortillas on the grill; add sauce, a little green cabbage, three meatballs, more sauce, and optional white onion and cilantro.