Set your oven to 425°F (218°C) and let it fully preheat while you prepare everything else. Chop the fresh parsley and set it aside for garnish later.

For an easier cleanup, line a large, rimmed baking sheet with aluminum foil. Place a wire rack on top of the foil-lined baking sheet. This helps air circulate around the meatballs, allowing the bacon to crisp up evenly instead of sitting in grease.

Take the 10 slices of bacon and cut them into thirds. Each strip should be just long enough to wrap around a meatball without too much overlap. Wrap one piece of bacon snugly around each frozen meatball, making sure the ends slightly overlap.

Place each bacon-wrapped meatball seam-side down on the wire rack. This helps keep the bacon secured while baking. Space them out evenly so they crisp up properly.

Transfer the baking sheet to the preheated oven and bake for 15 minutes. The bacon should start to crisp up, and the meatballs will begin heating through.

Remove the baking sheet from the oven and use a pastry brush to coat the tops of the bacon wrapped meatballs with BBQ sauce. Be generous - this adds a sticky, flavorful glaze that caramelizes as they bake.

Return the baking sheet to the oven and continue baking for another 10 minutes, or until the bacon is crisp and the BBQ sauce is slightly thickened.

Take the meatballs out of the oven and let them cool slightly. Insert a toothpick into each for easy serving, then sprinkle with the chopped parsley for a fresh, finishing touch. Serve them warm and enjoy!