Preheat oven to 375°F (190°C) to prepare for toasting the sub rolls and melting the cheese later.

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

 Shape the mixture into 16–20 meatballs, about 1½ inches each.

 Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides for 5–7 minutes.

 Pour the bourbon BBQ sauce over the meatballs. Reduce heat to low and simmer for 10 minutes, stirring occasionally until the meatballs are fully cooked and coated in the sauce.

 Slice the sub rolls lengthwise without cutting all the way through. Place them on a baking sheet and toast in the oven for about 5 minutes until lightly crisp.

 Place 4–5 meatballs into each toasted sub roll. Spoon extra bourbon BBQ sauce over the meatballs.