For the Meatballs:

• 1½ lbs ground beef (or a mix of beef and pork)
• ½ cup breadcrumbs
• 1 large egg
• ¼ cup milk
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground allspice (optional, for a festive touch)

For the Cranberry Glaze:

• 1 cup cranberry sauce (whole berry or jellied)
• ½ cup chili sauce
• ¼ cup brown sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon ground cinnamon (optional, for added warmth)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground meat, breadcrumbs, egg, milk, onion, garlic, parsley, salt, pepper, and allspice. Mix just until combined—don’t overmix to keep the meatballs tender.
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Bake for 15–18 minutes, or until the meatballs are browned and cooked through.
5. While the meatballs are baking, prepare the cranberry glaze. In a medium saucepan, combine the cranberry sauce, chili sauce, brown sugar, apple cider vinegar, Dijon mustard, and cinnamon.
6. Simmer the glaze over medium heat, stirring occasionally, until it’s smooth and slightly thickened (about 5 minutes).
7. Once the meatballs are done, transfer them to a large skillet or saucepan.
8. Pour the cranberry glaze over the meatballs and toss gently to coat evenly.
9. Simmer for 5–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10. Serve warm, garnished with extra chopped parsley if desired.