In a mixing bowl, combine 1 pound of ground meat (beef or turkey), 1/2 cup of breadcrumbs, 1 beaten egg, 1 finely chopped onion, 2 minced garlic cloves, and salt to taste. Mix thoroughly using your hands or a spatula until everything is well incorporated. Let the mixture sit for about 10 minutes to meld flavors, while preheating your oven to 400°F (200°C).

With clean hands, scoop out about 1 tablespoon of the meat mixture and roll it into a ball, about the size of a golf ball. Place each meatball on a parchment-lined baking sheet, ensuring they are spaced apart to allow for even cooking. Once all meatballs are shaped, you should have roughly 20-24 pieces, ready to go into the oven.

Transfer the baking sheet to your preheated 400°F (200°C) oven. Bake the meatballs for 20 minutes, or until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Keep an eye on them as they bake; they should have a lovely brown exterior and be firm to the touch.

While the meatballs are baking, prepare the sauce by combining 1 cup of cranberry sauce, 2 tablespoons of soy sauce, 1/4 cup of brown sugar, and 1 tablespoon of mustard in a saucepan over medium heat. Stir frequently until the sauce comes to a gentle simmer and is warmed through, about 5 minutes.

Once the meatballs are baked, remove them from the oven and transfer them to a large mixing bowl. Pour the warm cranberry sauce over the meatballs, ensuring they are well-coated. Gently toss them in the sauce with a spatula until every meatball is beautifully glazed.

To present your delightful Cranberry Meatballs, transfer them to a serving platter. For an extra touch, sprinkle chopped fresh parsley or green onions on top for added color and freshness.