Blend all ingredients in a high speed blender, then transfer to a saucepan and bring to a boil, reduce heat and allow to simmer for as long as you want for desired thickness and flavor, mine simmered for about 30 minutes. Reserve about 1/2 of the sauce for brushing on meatballs and save the other half to serve with as a dip.

While sauce simmers, prepare meatballs. Preheat your oven to 350 degrees and line a large baking sheet with aluminum foil. You can top the aluminum with a wire rack if desired, this keeps the rendered fat away from the meatballs.

Mix all ingredients, except bacon, in a large bowl with your hand to combine well (don’t overwork the meat, though)

Roll into 20 balls (medium size meatballs, about 1 1/2”) and place either on the aluminum lined baking sheet or on the wire rack, if using.

Cut the bacon slices in half so you have 20 pieces, then carefully wrap each one around a meatballs, seam side down.

Bake in the preheated oven on the middle rack for 20 minutes, remove from oven and use a pastry brush (I like this one) to coat meatballs in BBQ sauce (using sauce reserved for meatballs)

Return to oven and bake another 10 minutes. Remove, and brush another thin coating of sauce over meatballs along with pan drippings, if desired.

Turn on your broiler to high heat, then place meatballs back in the oven under the broiler for another 5 minutes or so, or until bacon has cooked to preference. Depending on the thickness of your bacon, it may take more or less time for it to crisp up, so watch it carefully and use your discretion.

Remove from oven and brush with pan drippings/sauce if desired and serve hot with the leftover BBQ sauce on the side, or ranch dip, and garnish with chives. Enjoy!

Makes 20 medium meatballs.