In a large bowl, whisk together eggs, 2 tbsp olive oil, panko breadcrumbs, minced garlic, smoked paprika, dried oregano, salt, and black pepper. Let rest for 2 minutes to soften breadcrumbs. Fold in lean ground beef gently using your hands until combined. Do not overmix.

Scoop 2 tablespoons of beef mixture and flatten into a disk in your palm. Place a chilled mozzarella cube in the center. Fold meat over cheese, pinch all seams firmly, and roll smoothly between palms. Repeat for remaining meat.

Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 18 minutes (or smoke at 250°F for 1.5 hours until internal temperature reaches 155°F).

In a small saucepan, whisk balsamic vinegar, tomato paste, raw honey, 1 tbsp olive oil, and garlic powder. Simmer over medium heat for 3 minutes until smooth and thick.

Brush glaze generously over baked meatballs. Top each with a pinch of shredded mozzarella. Broil for 3–5 minutes until the glaze is glossy and top cheese is melted and golden. Sprinkle with fresh parsley and serve warm.