Cut the bacon in 1/2 and wrap around each meatball. Place on nonstick baking sheet seam side down.
Melt butter in small saucepan over low heat. Add garlic and cook for 1 minutes. Add brandy and cook until reduced by 1/2. Add soy sauce, mirin, sriracha, Worcestershire, ginger and ketchup. Simmer down until slightly thickened; approximately 10-15 minutes.
Bake meatball for 25 minutes basting every 5 minutes with the sauce.
Please be careful when adding brandy as all alcohol is flammable.