In a medium bowl, mix the ground beef, eggs, allspice, salt, ketchup, Worcestershire sauce or soy-free alternative, and cornmeal.

Form the mixture into small meatballs and set aside on a lined plate or platter.

In a medium bowl, combine the sugar, honey, ketchup, garlic, and soy or soy-free alternative, just until combined.

To cook in the oven:  Place the meatballs in a lined baking pan and bake for 20 minutes at 350 degrees. Remove, and pour the sauce over the meatballs - cover the baking dish with foil and return to the oven for 10 minutes.

To cook in the Instant Pot: Place the meatballs in the Instant Pot.  Add the sauce + an additional 4 Tbsp of water to the bottom of the Instant Pot. Place the lid on the Instant Pot, seal the valve, and cook for 4 minutes at high (manual) pressure. Release pressure and serve atop rice.

To cook in the Crock Pot: Brown your meatballs in the oven for 10 minutes at 350, then remove and place in a 6qt crock pot. Pour sauce over the meatballs and carefully mix until all meatballs are coated. Cook on low, 3-4 hours, stirring occasionally.