Fry the diced bacon in a skillet until it is just starting to crisp. Do not let it get too hard, as it will continue to cook inside the meatball. Drain the fat, but keep a teaspoon in the pan for sautéing the onions.

In that same pan, toss in your finely diced onions and garlic. Cook them until they are translucent and sweet. This step removes the raw bite and adds a layer of depth to the bacon cheeseburger meatballs.

In a large mixing bowl, combine the 80/20 ground beef, the cooked bacon, onions, garlic, breadcrumbs, egg, Worcestershire sauce, and your spice blend. Use your hands to gently mix. Overworking the meat can lead to tough meatballs, so stop once everything is just combined.

Gently fold in the shredded cheddar cheese. I like using small cubes because they create little pockets of molten gold inside the meat.

Scoop about two tablespoons of the mixture and roll it between your palms. You should get about 16 to 20 meatballs. This is a great task for kids, Adams loves helping me roll these into perfect spheres.

Heat a splash of olive oil in a large skillet over medium high heat. Place the meatballs in the pan, ensuring you do not crowd them. Sear until a brown crust forms on all sides. This sizzling sound is the music of the kitchen.

Pour your bourbon bbq sauce over the meatballs. Lower the heat and let it simmer for about 8 to 10 minutes. The sauce will thicken and turn into a sticky, lacquered coating that clings to the beef.

If you are making Bourbon BBQ Bacon Cheeseburger Meatball Subs, slice your rolls and lightly toast them. Place three or four meatballs in each, drizzle with extra sauce, and perhaps a sprinkle of fresh parsley for color.