Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil it.

Mix the panade: In a large bowl, combine breadcrumbs and milk. Let sit 2–3 minutes until the crumbs absorb the liquid.

Build the meatball mixture: Add egg, onion, garlic, Worcestershire, salt, pepper, and herbs to the soaked breadcrumbs. Stir until evenly combined.

Add the meat: Gently mix in the ground meat with your hands or a fork until just combined. Do not overwork, or the meatballs can turn tough.

Shape: Scoop into 1 to 1 1/4-inch balls (about 24–28 meatballs). Lightly oil your hands for easier rolling.

Bake: Arrange meatballs on the prepared sheet. Bake 12–15 minutes, until lightly browned and just cooked through. Internal temp should reach 160°F (71°C) for beef/pork.

Make the sauce: While the meatballs bake, add cranberry sauce, chili sauce or ketchup, brown sugar, vinegar, Dijon, and spices to a large skillet or pot. Bring to a gentle simmer over medium heat, stirring until smooth. Taste and adjust with more vinegar for tang, sugar for sweetness, or salt as needed.

Combine and simmer: Transfer the baked meatballs to the skillet. Spoon sauce over them and simmer on low for 8–10 minutes to let flavors meld and the sauce thicken slightly.

Serve: Garnish with parsley or a whisper of orange zest. Serve hot as an appetizer or over mashed potatoes, rice, or egg noodles.

Slow cooker option: Add baked (or browned) meatballs and prepared sauce to a slow cooker. Cook on Low 2–3 hours, then switch to Warm for serving.