1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, combine the ground beef, breadcrumbs, chopped onion, egg, minced garlic, salt, pepper, and dried thyme. Mix gently with your hands or a spoon until just combined—not too much, or the meatballs get tough.
3. Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them evenly spaced on the prepared baking sheet.
4. Bake the meatballs for 18-20 minutes, turning halfway through, until they’re cooked through and golden on the outside. (If you prefer, you can brown them in a skillet first, then finish in the oven.)
5. While the meatballs bake, whisk together the cranberry sauce, ketchup, apple cider vinegar, brown sugar, and Worcestershire sauce in a small saucepan. Warm over medium heat, stirring occasionally, until bubbly and slightly thickened—about 5 minutes.
6. Once the meatballs are cooked, transfer them to a large bowl or serving dish and pour the warm cranberry sauce over them. Toss gently to coat each meatball in that glossy, tangy sauce.
7. Serve immediately, or keep warm in a covered dish until you’re ready to eat. The sauce will keep the meatballs moist and flavorful.

One of my favorite tips is to make a double batch and freeze half for those nights when time disappears. Just pop them in the microwave or oven straight from the freezer—quick dinners, no stress.