In a large bowl, gently combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, Worcestershire, salt, pepper, and thyme. Avoid overworking the mixture — think 'mix until just combined.'

Roll the mixture into 1-inch meatballs (you should get about 36). Pro tip: use a small cookie scoop to keep them uniform — less fuss, better presentation.

Two options: a) Bake: place meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 12–15 minutes, until cooked through and slightly browned. b) Pan-fry: heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 8–10 minutes, then transfer to a plate. I usually bake because it frees up hands for sauce-making and cleanup.

In a medium saucepan, combine the cranberry sauce, ketchup, brown sugar, apple cider vinegar, Dijon, soy sauce, and red pepper flakes. Stir over medium heat until combined and bubbling. Taste and adjust: add a splash more vinegar if it needs brightness; a pinch more sugar if too tart.

Gently add the cooked meatballs to the saucepan, coating them in the cranberry glaze. Let everything simmer together for 5 minutes so flavors marry.

Transfer to a warmed serving bowl and garnish with chopped parsley or thinly sliced green onions. Offer toothpicks for a cocktail-style appetizer, or serve over mashed potatoes, rice, or even pasta for a heartier meal.