1. Combine ground beef, diced pastrami, egg, bread crumbs, and seasonings in a medium-sized bowl. Mix well to combine, but don’t overmix. Once combined, form 24–30 mini meatballs, about one and 1/2 inches (3.8 centimeters) in diameter.
2. Grease a 12-inch (30-centimeter) frying pan lightly with cooking oil. Heat the oil over medium heat and add the meatballs to the frying pan. Cook meatballs for about five to six minutes on each side, turning halfway through cooking time.
3. When cooked through, remove meatballs from the pan, pour out the grease, and wipe down the pan with paper towel. Add the barbecue sauce, water, and bourbon to the pan and return to heat. Mix the sauce gently to combine and add the meatballs back into the pan, tossing to coat. Simmer for about 15–20 minutes.
4. Serve hot. Garnish with chopped fresh parsley, if desired.
For super-soft meatballs, place meatballs into an 8×8-inch (20×20-centimeter) baking pan once you’ve finished cooking them. Pour the sauce over the meatballs, cover tightly, and bake for an additional hour at 200 degrees Fahrenheit (90 degrees Celsius).