1. Prepare the Meatball Mixture

Start by preheating your oven to 375°F (190°C) if you’re planning to bake the meatballs. If you’re frying them, get your frying pan ready.

In a large mixing bowl, combine the ground beef or ground turkey, breadcrumbs, grated parmesan cheese, milk, egg, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix everything together until just combined. Be careful not to overwork the mixture, as this can result in tough meatballs. Use your hands or a spoon to combine the ingredients gently.

2. Form the Meatballs

Once the meatball mixture is ready, use your hands or a small cookie scoop to form the mixture into meatballs. Aim for about 1-1.5 inch (2.5-4 cm) meatballs. If you prefer larger meatballs, you can make them up to 2 inches (5 cm), but be sure to adjust the cooking time accordingly.

Place the meatballs on a baking sheet lined with parchment paper or a silicone baking mat if baking. If you’re frying them, heat a tablespoon of olive oil in a large skillet over medium heat. Fry the meatballs in batches, cooking them for about 8-10 minutes, turning them to ensure even browning on all sides. After they’re done, transfer the cooked meatballs to a plate lined with paper towels to drain excess oil.

If you’re baking, bake the meatballs in the preheated oven for 20-25 minutes, or until they are fully cooked and golden brown on the outside. The internal temperature should reach 160°F (71°C) for ground beef or 165°F (74°C) for ground turkey.

3. Make the Cranberry Sauce

While the meatballs are cooking, prepare the cranberry sauce. In a medium saucepan, combine the cranberry sauce, ketchup, brown sugar, apple cider vinegar, Dijon mustard, cinnamon, and ginger (if using). Stir everything together until smooth and well combined.

Bring the mixture to a simmer over medium heat. Let it cook for about 5-7 minutes, stirring occasionally. The sauce should thicken slightly and become glossy. Taste the sauce and adjust the seasoning if needed, adding more sugar for sweetness, vinegar for tang, or mustard for an extra kick.

4. Coat the Meatballs in Cranberry Sauce

Once the meatballs are fully cooked, transfer them to a large mixing bowl or back into the skillet if you’re frying them. Pour the cranberry sauce over the meatballs, gently tossing them to ensure each meatball is evenly coated. Allow the meatballs to simmer in the sauce for an additional 5-10 minutes, allowing the flavors to meld together.

5. Serve the Meatballs

Once the meatballs are coated and heated through, serve them hot. If desired, garnish the meatballs with fresh parsley or a sprinkle of parmesan cheese for added flavor and color.

These cranberry meatballs can be served as an appetizer with toothpicks for easy serving, or as a main dish alongside mashed potatoes, rice, or a simple salad. They also make a perfect addition to a holiday buffet or a party platter.