Put first 4 ingredients and liquid smoke in a small bowl and mix with hands until well combined.
Add bread crumbs and egg and mix until just combined.
Cover bowl with plastic wrap and refrigerate for at least 4 hours.
Form into 20 balls and set aside.
In a large frying pan heat 15 ml of cooking oil over medium heat.
Cook meatballs in two batches turning occasionally until browned on all sides.
Remove from heat and allow to cool.