Preheat the oven to 350°F, line a baking sheet with parchment paper or aluminum foil and lightly coat with cooking spray. Set aside.
In a large mixing bowl, break apart the ground meats using your hands. Pour the evaporated milk and eggs over top and then sprinkle the breadcrumbs, onion, pepper, garlic and salt. Use your hands to toss and gently combine being careful to not overmix.
Tossing from hand to hand, form into 24 small meatballs about the size of a golf ball.
Wrap each one with a strip of bacon, setting seam side down onto the baking sheet leaving 1-2 inches between each.
Bake for 15 minutes. Remove and baste with the BBQ sauce. Return to the oven for an additional 10 minutes. Baste again with the BBQ sauce before serving. Please note that cooking times will vary with the size of your meatballs, check for an internal temperature of 145°F or higher.
Garnish with chopped parsley, scallions or chives.
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Notes
Also feel free to use premade raw meatballs- these can often be found near ground beef in the meat department.