Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, gently combine the egg, milk, minced onion, minced garlic, parsley, Worcestershire sauce, salt, pepper, and thyme. Whisk these wet ingredients together until just combined.

Pour the panko breadcrumbs into the mixture and let them soak for about two minutes. Add the ground beef and ground pork/sausage to the bowl. Using your hands or a rubber spatula, gently mix the ingredients until they are just combined. Do not overmix, as this will result in tough meatballs.

Roll the mixture into uniform balls, approximately 1 to 1.5 inches in diameter (about 40-45 meatballs). Place them onto the prepared baking sheet, ensuring there is space between each one.

Bake the meatballs for 18 to 22 minutes, or until they are fully cooked through and have reached an internal temperature of 165°F (74°C). Remove them from the oven and set aside.

While the meatballs are baking, prepare the glaze. In a medium saucepan, combine the whole berry cranberry sauce, chili sauce, brown sugar, apple cider vinegar, orange zest, ground ginger, and red pepper flakes (if using).

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring frequently to dissolve the brown sugar.

Once simmering, reduce the heat to low and allow the sauce to thicken slightly for 5 to 8 minutes. The sauce should be able to coat the back of a spoon lightly.

Carefully add the fully cooked meatballs directly into the saucepan containing the cranberry glaze. Stir gently to coat all the meatballs evenly.

Continue to simmer the meatballs in the sauce over low heat for an additional 10 to 15 minutes, allowing them to absorb the festive flavors. Stir occasionally.

Transfer the Cranberry Meatballs to a serving dish, or keep them warm in a slow cooker set to the “Keep Warm” setting. Garnish with a sprinkle of fresh parsley or orange zest, and serve immediately with toothpicks.