An old fashioned appetizer with a twist of Bourbon to give it a hint of smoke and sweet.
Preheat oven to 400°
In a food processor, blend bacon and onion until copped finely.
In a large bowl mix together bacon/onion mixture, breadcrumbs, chili powder, salt, parsley and egg. Form mixture into 24- 1" meatballs and place on a foil lined cookie sheet.
In a large bowl mix together bacon/onion mixture, breadcrumbs, chili powder, salt, parsley and egg. Form mixture into 24- 1" meatballs and place on a foil lined cookie sheet.
Bake for 15 minutes.
In a large skillet (I prefer a straight-sided) over medium high heat, mix all the sauce ingredients. Stir until the sauce becomes thick and the alcohol burns off, about 5-7 minutes. When meatballs are cooked add them to the sauce and coat evenly. Serve warm with sauce poured over and toothpicks.