BBQ Sauce:

Warm 2 tablespoons of oil in a small saucepan over medium-high heat.

Add the minced garlic and shallot, cooking until the shallot turns soft and translucent.

Stir in the onion powder, paprika, and tomato paste. Cook for about 2 minutes, or until the spices deepen in color and release their aroma.

Carefully pour in the bourbon, scraping the bottom of the pan to release any browned bits.

Lower the heat to medium, then mix in the molasses, honey, apple cider vinegar, soy sauce, salt, and pepper. Let the mixture simmer gently for around 30 minutes, stirring occasionally.

Meatballs:

Prepare the meatballs:

In a large mixing bowl, add all the ingredients except the oil. Mix thoroughly until everything is well blended and holds together.

Scoop out about 2 tablespoons of the mixture for each meatball. Roll them into balls and place them on a lightly greased baking sheet. For a more uniform shape, you can freeze them for 10 minutes to help to hold their shape.

Preheat your oven to 400°F. Bake the meatballs for 10–12 minutes, or until they’re browned and fully cooked through.

Finish the dish:

Add the baked meatballs to the skillet with the sauce and return it to low heat. Gently stir to coat the meatballs in the glaze until they’re evenly coated and warmed through.