When making the mouthwatering glaze for these meatballs, I highly suggest you use homemade bone broth. Store-bought broth will work but the glaze will not be thick, though adding a small amount of guar gum can help thicken it somewhat.
These meatballs may be served as an appetizer with toothpicks or as a main dish served over Zucchini “Pasta”, Slow Cooker Cabbage “Pasta”, or sautéed bok choy, as shown in the photo.