1tablespoonolive oilplus for brushing sandwich rolls
½cupbrown sugarlight or dark
2tablespoonsapple cider vinegar
2teaspoonshot saucemore or less to taste, I used Frank's Red Hot
1teaspoonLiquid Smoke Seasoning
8sub sandwich rollssplit
First, make the meatballs. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a broiler pan or wire rack (placed over a larger pan to catch the drippings). Set aside.
In a large bowl, using your hands, combine the ground beef, onion, eggs, bread crumbs, salt and ½ teaspoon black pepper.
When the mixture is well combined, portion meatballs into 2 inch sized balls, rolling lightly between your hands. Arrange in an even layer on the prepared pan and bake for 20 minutes.
While the meatballs are baking, heat the oil in a large skillet. Saute the garlic until golden.
Next, whisk in ketchup, bourbon, brown sugar, apple cider vinegar, hot sauce, liquid smoke, and ½ teaspoon of black pepper.
Bring to a low boil, stirring frequently. Add the meatballs to the bourbon sauce. Reduce to a simmer, over, and cook for 15 minutes.
Slice the sub sandwich rolls. Brush lightly with oil and on the top half, top with sliced provolone cheese. Arrange on a baking sheet and toast the buns in the oven until golden and the cheese is melted.
To assemble, place fresh greens on the bottom sandwich roll. Add 3 or meatballs. Spoon sauce over the meatballs.
Top with cooked bacon slices and the cheesy top sandwich roll. Dig in!