Brown the bacon until crisp using your preferred method. I like using Saute mode on my Instant Pot because it's the fastest with the easiest cleanup. When browned, use a slotted spoon to transfer the bacon to a paper towed lined plate. Reserve a little over 1 tbsp bacon fat that you will later add to the meatball ingredients along with the bacon bits.
Preheat oven to 350° F. Use a few drops of bacon fat to lightly grease a 9" x 13" baking dish.
Add all of the meatball ingredients (wait to add the bacon bits and 1 tbsp bacon fat when they are cool enough to handle) to a large bowl. Mix with your hands to combine. Do not overwork. Form balls 2" in diameter and place in the glass baking dish. You should yield about 20 meatballs. It's okay if they are touching.
Bake at 350° F for 27-30 minutes until meatballs are cooked through. When cooked, transfer the meatballs to a large plate.
While the meatballs bake, make the Sweet Potato Puree. Add the sweet potato chunks to a large pot and cover with water. Bring the pot to a boil over high heat. Once boiling, reduce heat to medium high so it is not vigorously boiling. Check with a fork occasionally. When very soft (after about 15-20 minutes), remove from heat and drain the water from the pot. Add in the ghee and sea salt and pepper to taste. Use an electric beater to whip the sweet potatoes until very smooth.
To serve, place a small scoop of the Sweet Potato Puree on a plate. Top with 3-4 meatballs. Top the meatballs with a little extra BBQ Sauce and dried parsley if desired. Serve hot and enjoy!
