Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, garlic, onion powder, chili powder, smoked paprika, salt, pepper, and parsley.

Mix gently until just combined, being careful not to overwork the meat.

Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.

Brush or drizzle the meatballs lightly with olive oil.

Bake for 15 to 18 minutes, or until the meatballs are cooked through and browned.

While the meatballs bake, whisk together the barbecue sauce, sweet chili sauce, hot sauce, honey, and lime juice in a large skillet or saucepan over medium heat.

Once the meatballs are done, add them to the sauce and toss gently to coat.

Simmer for 2 to 3 minutes, stirring occasionally, until the sauce is hot and slightly thickened.

Transfer to a serving platter or keep warm in a slow cooker for tailgate serving. Serve with toothpicks.