For the meatballs: chop the bacon into 1-inch pieces and place in a food processor. Blend until it is finely chopped. Add bacon to a large bowl and mix together with the ground beef. Add remaining meatball ingredients and combine well with hands. Form into balls and place on a plate. I like to use my cookie scoop to get consistent size.
Preheat a skillet (preferably cast iron) over medium heat. While it's heating, combine all the barbecue sauce ingredients in a small sauce pan. Heat the sauce pan over medium heat until it comes to a boil. Bring it down to a medium simmer and cook for 10 minutes, stirring often.
Cook the meatballs while the sauce is simmering. Add a tablespoon of canola or vegetable oil to the skillet. Add meatballs and cook on one side until browned and crispy, 3 to 4 minutes. Flip over and cook another 3 to 4 minutes. Cook on sides for a minute to ensure the whole exterior is cooked through since they contain pork.
Remove meatballs from skillet and toss with bourbon barbecue sauce.