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, combine the ground beef, onion, eggs, bread crumbs, salt, and ? teaspoon black pepper. Mix with your hands until well combined.

Portion meatballs into 2-inch sized balls and arrange in an even layer on the prepared pan. Bake for 20 minutes.

While the meatballs are baking, heat the oil in a large skillet. Saut? the garlic until golden.

Whisk in ketchup, bourbon, brown sugar, apple cider vinegar, hot sauce, liquid smoke, and ? teaspoon of black pepper. Bring to a low boil, stirring frequently.

Add the meatballs to the bourbon sauce. Reduce to a simmer and cook for 15 minutes.

Slice the sub sandwich rolls. Brush lightly with oil and 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 more meatballs and spoon sauce over the meatballs.

Top with cooked bacon slices and the cheesy top sandwich roll. Serve.