Preheat oven to 350 degrees.
Mix meatball ingredients until combined, form 2 inch balls and bake on a baking sheet for 30 minutes.
Meanwhile, in a heavy skillet, saute garlic in olive oil until softened.
Add drained cherries, wine, balsamic vinegar and sage. Simmer on medium high heat until cherries break down and liquid becomes reduced and thickened.
Whisk corn starch into some beef broth to dissolve any lumps.
Pour beef broth (and cornstarch) into skillet and simmer for 10-15 minutes on a high simmer, whisking.
Salt and pepper sauce to taste.
Add meatballs to skillet, reduce to low simmer and cook for up to 5 minutes, tossing to coat the meatballs.
Serve with buttery mashed potatoes.