Place the pan over low heat and cook, stirring form time to time, until the mixture is soft and resembles preserves, about 15 minutes.

Add the brown sugar and season to taste with salt. (Here's How to Season to Taste.) Set aside.

Place a large sauté pan over medium heat and add the bacon and cook until it's crispy.

Remove the bacon from the pan and place it on a paper towel-lined plate to drain. (Do not remove any of the bacon grease from the pan.)

Crumble the bacon in tiny pieces and mix it with the ground beef, salt and a few turns of black pepper.

Shape the meat into balls that are approximately 1 -inch (bite-sized), placing them on a large plate as you go. (If you have a cookie scoop about this size, that's prefect.)

Turn the heat to medium-low heat under the same pan you used for the bacon (with the grease). Add the meatballs and cook for about 2 minutes to brown the bottoms. Then turn the meatballs over, cover the pan, and reduce the heat to low. Let them cook and steam for about 3 more minutes, just until they are cooked through.

Warm the compote and use a small spoon to add about ¾ teaspoon to the top of each meatball.

Place them on a serving platter or plate and stick a toothpick in each one.

Serve!