Here’s how to make these irresistible cranberry meatballs, step by step:

1. Prepare the Meatballs:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup and to prevent the meatballs from sticking.
• In a large bowl, combine the ground beef (or turkey), breadcrumbs, Parmesan cheese, egg, garlic powder, salt, and black pepper.
• Tip: If the mixture feels a little too sticky, add more breadcrumbs to help it bind together. Just be careful not to overmix, as that can make the meatballs tough.
• Using your hands, form the meatball mixture into small, golf-ball-sized meatballs (about 1 inch in diameter). You should get around 20 meatballs from this recipe.
• Place the meatballs on the prepared baking sheet, spacing them out evenly. Bake for 15-20 minutes, or until they’re golden brown and cooked through. Tip: If you want to check if the meatballs are fully cooked, insert a meat thermometer into the center—they should reach 160°F (71°C).

2. Prepare the Cranberry Sauce:

• While the meatballs are baking, prepare the cranberry sauce. In a medium saucepan, combine the cranberry sauce, orange juice, brown sugar, Dijon mustard, ground ginger, and ground cinnamon.
• Bring the mixture to a simmer over medium heat, stirring occasionally. Let it cook for about 5-7 minutes, or until the sauce has thickened slightly and is well combined.
• Tip: If you prefer a smoother sauce, you can mash the cranberries with a spoon or use an immersion blender to puree the sauce. For a chunkier sauce, leave it as is.
• Once the sauce is ready, taste and adjust the sweetness if needed by adding a little more brown sugar or a splash of orange juice.

3. Combine Meatballs and Sauce:

• Once the meatballs are cooked through, remove them from the oven. In a large saucepan or skillet, pour the cranberry sauce over the meatballs.
• Tip: If your sauce is too thick, add a little water or extra orange juice to thin it out.
• Simmer the meatballs in the sauce for another 5-10 minutes, stirring gently to coat them in the cranberry sauce. This allows the flavors to meld and the meatballs to absorb some of the tangy-sweet sauce.
• Optional: If you like your sauce a bit more caramelized, you can broil the meatballs for an extra 2-3 minutes. Just be sure to watch them closely so they don’t burn.