Combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands, until fully combined.
Loosely form the meat into 48 small meatballs, roughly the size of a ping-pong ball and place them on the prepared pan. To make your job easier, the use of a small spring-loaded ice cream scoop is highly recommended
Bake the meatballs at 450°F for 10 minutes and then decrease the oven temperature to 350°F and continue cooking for another 8 minutes, or until they start to turn golden brown.
Meanwhile, combine all the ingredients for the sauce in a saute pan with fitting lid, whisk until well combined and bring to a slow simmer.
Add the par-baked meatballs to the simmering sauce and simmer uncovered over medium heat for 8 to 10 minutes, until the sauce is reduced to a thick glaze.
Garnish with a few sprigs of fresh thyme, a few dried blueberries and a handful of chopped pecans. Serve without delay.