South Texas Meat Balls

2 semi beaten eggs
2 cups pimento salad olives
1 lb. hot pan sausage
2 lbs. ground beef
1 cup minute rice
1 cup parmesan cheese
1/2 cup olive oil
3 celery stalks (diced)
1 large jalapeno peppers (finely chopped)
1 large onion (diced)
2 large bell peppers (diced)
1 T coarse black pepper
1/2 T garlic salt
2 cans cream of mushroom soup

Mix all ingredients except the mushroom soup.  Wet fingers in cold water and shape meat into balls approximately 1 1/4 inches in diameter or bite size.  Brown in skillet.
Place in deep pan or several pans and cook in Old Smokey Electric Smoker with mesquite wood chips for no more than 3 1/2 hours.  Do not use any moisture in drip pan.
After cooking, place meatballs in a chafing dish.  Heat the cream of mushroom soup with 1/2 can of water.  Pour over meatballs.  You may also put the mushroom soup in the pans when you start to cook the meatballs in the Old Smokey Electric Smoker.
Also try Italian Sauce instead of mushroom soup.  Then sprinkle heavy with grated parmesan cheese.