Preheat grill to high.
In a nonstick skillet, cook chopped bacon pieces over medium-high heat until crispy. Remove to a paper-towel lined plate and reserve.
In a medium-size bowl, combine the ground meat with the egg, 1 clove of grated garlic, half of the Parmigiano Reggiano cheese, the bacon, the crushed croutons, the chopped parsley, and some salt and pepper.
Mix all ingredients together with clean hands and roll into 12 medium-size meatballs, each about 2 inches round. Drizzle the meatballs with EVOO and grill for about 5 minutes per side or until cooked through. If using ground chicken, make sure that they are fully cooked through.