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Preheat oven to 425F and line a large baking sheet with parchment paper.
In a large bowl, combine beef with finely chopped fresh herbs, garlic, onion, celery and sea salt.
*Using your hands, form seasoned beef into meatballs about 1.5 inches wide.
Place onto parchment paper.
Bake on middle rack of oven for 11 minutes.
In a skillet, heat olive oil on medium heat.
Add garlic and sauté until it begins to brown.
Add honey**, coconut aminos, and balsamic vinegar to skillet and mix well. Allow the sauce to come to a boil.
Sprinkle in pinch of salt.
In a small bowl, make a slurry by combining tapioca starch with water. Add slurry to pan and whisk over heat until mixture begins to thicken.
Lower heat to simmer. Keep stirring until sauce is thickened to a desired consistency.
Add meatballs to pan.
Turn heat up to medium and stir meatballs in sauce.
Mix well and let sauce thicken around meatballs.
Garnish with basil (optional)