Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.

Start the glaze. In a small sauté pan or pot, sauté shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add frozen raspberries, and the raspberry vinegar, a pinch of salt and pepper, and the maple syrup or honey. Simmer until it is reduced by half.

Turn heat off.

While glaze is reducing, cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don't over-crowd) brown the meatballs, rolling them around with metal tongs or a spatula now and then to cook all the edges. Once browned, turn heat down to lowest setting, cover and cook through for about 5 minutes.

Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.

Garnish with fresh herbs and goat cheese.