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 (and pork, if using), fresh breadcrumbs, chopped onion, minced garlic, egg, grated Parmesan, dried herbs, salt, and pepper. Mix gently but thoroughly—don’t overwork the meat, or the meatballs will be tough.
3. Shape the mixture into small, walnut-sized meatballs, about 1 to 1 1/2 inches in diameter. This size is perfect for finger food and ensures even cooking.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides—about 5 minutes total. You don’t need to cook them through, just get a nice golden crust.
5. Transfer the browned meatballs to the baking sheet and bake in the preheated oven for 10–12 minutes, until cooked through and juicy.
6. While the meatballs bake, prepare the cranberry sauce. In a small saucepan, combine the cranberries, orange juice, brown sugar, balsamic vinegar, Dijon mustard, and red pepper flakes if using.
7. Bring the mixture to a gentle boil, then reduce heat to low and simmer for about 10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens slightly.
8. Remove the sauce from heat and let it cool for a few minutes—it will continue to thicken as it cools.
9. Once the meatballs are done, transfer them to a serving dish and spoon the warm cranberry sauce over the top, or serve it on the side as a dip.

One thing I’ve learned from my years in Italian and Spanish kitchens is that timing and presentation matter just as much as flavor. I often prepare the sauce ahead and gently warm it just before guests arrive, so the aroma fills the room as the meatballs come out of the oven. Olivia loves helping me with this part—they always ask to stir the sauce and sneak a few cranberries along the way!