Preheat your oven to 190°C (375°F) for toasting the rolls.

In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until just combined.

With damp hands, form the mixture into meatballs about 4 cm in diameter, yielding around 16 to 20.

Heat olive oil in a skillet over medium heat. Add meatballs in batches, searing for about 2 minutes on each side until browned.

Return all meatballs to the skillet and pour bourbon BBQ sauce over them. Reduce heat to low and let simmer for 10 minutes, occasionally basting with sauce.

While meatballs are simmering, slice sub rolls lengthwise without cutting all the way through. Place on a baking sheet and toast for about 5 minutes until golden.

Assemble each sub by placing 4 to 5 meatballs in the toasted roll, generously adding BBQ sauce, then topping with shredded cheddar and crispy bacon.

Return filled subs to the oven for another 2 to 3 minutes until the cheese is melted and bubbly.

Serve hot with leftover bourbon BBQ sauce for dipping.