Cocktail Meatballs

Preheat oven to Broil with rack 6 inches from heat source. Line a large rimmed baking sheet with foil; set aside.

Mix together eggs, panko, salt, Italian seasoning, garlic powder, onion powder, paprika, 2 teaspoons of the Worcestershire sauce, and 1 teaspoon of the pepper in a large bowl. Add pork and mix to combine; add beef and gently mix until just combined.

Portion and roll meatballs into 1-inch balls (about 1 tablespoon each); arrange at least 1/2-inch apart on prepared baking sheet. Broil until meatballs are browned, 6 to 8 minutes.

Bring ketchup, vinegar, brown sugar, molasses, mustard, hot sauce, and remaining 4 teaspoons Worcestershire sauce and 1/4 teaspoon pepper to a simmer in a large high-sided skillet over medium, stirring often to dissolve sugar, about 2 minutes. Once simmering, add broiled meatballs and cook, stirring often, until meatballs are evenly coated in sauce and a thermometer inserted in center registers at least 160°F, 1 to 2 minutes. Transfer to a serving platter and serve with wooden picks.