In a saucepan, heat the butter until sizzling. Add the garlic and onion and cook over medium-low heat until tender, about 2 minutes.
Stir in remaining ingredients. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Cover and cook for 20 minutes to allow flavors to mingle.
Preheat the oven to 350 degrees.
In a large bowl, thoroughly combine the beef, pork, onion, garlic, salt, paprika, pepper, panko and egg. Quickly pan-cook or microwave a small bit of the mixture to taste for seasoning and add salt as desired.
Roll the mixture into tablespoon-sized balls and place on a rimmed baking sheet. Bake until cooked through, about 15 minutes. Drain off liquid.
To serve immediately: increase the oven temperature to 375 degrees. Toss the meatballs with honey and 1 cup of barbecue sauce. Bake for 10 minutes more until barbecue sauce glaze is set. Serve hot.
To serve on a buffet: Place the partially cooked balls in a slow cooker with the honey and and enough barbecue sauce to partially cover the meatballs. Simmer on low for up to 3 hours, covered, adding barbecue sauce and honey as needed to keep meatballs moist.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.