Pop's Bourbon Balls

Step 1 -Line a 10x15-inch pan with foil.

Step 2 -Cut the ham, the pork chop, and the bacon into 1-inch pieces.

Step 3 -Arrange the meat pieces in a single layer in the prepared pan.

Step 4 -Freeze the meat until partially frozen, about 30 minutes.

Step 5 -Preheat the oven to 350 degrees F.

Step 6 -Transfer the meat to a food processor in batches.

Step 7 -Pulse the meat mixture until coarsely ground, about 20-24 pulses.

Step 8 -In a large bowl, combine the breadcrumbs, the milk, and the eggs.

Step 9 -Add the meat mixture to the egg mixture and mix lightly, but thoroughly.

Step 10 -Shape the meat mixture into 1 1/2-inch spheres.

Step 11 -In a large skillet over medium heat, heat 1/4-inch of the oil.

Step 12 -Add the meatballs to the hot oil in batches and cook until the meat reaches an internal temperature of 145 degrees F, about 3-4 minutes.

Step 13 -Transfer the meatballs to paper towels to drain.

Step 14 -Repeat the frying process until all of the meatballs are fried, adding more of the oil as needed.

Step 15 -In a large bowl, whisk together the brown sugar, the white vinegar, the bourbon, and the mustard.

Step 16 -Reserve 1 cup of the sauce for serving.

Step 17 -In batches, add the cooked meatballs to the sauce and soak for 1-2 minutes.

Step 18 -Transfer the soaked meatballs to the prepared 10x15-inch baking pan lined with foil.

Step 19 -Bake the meatballs, while brushing them occasionally with the remaining sauce from the soaking process, until heated through, about 15-20 minutes.

Step 20 -Serve the bourbon balls with the reserved sauce.