1. Preheat oven to 400° F and line a baking sheet with parchment paper for easy clean up.

2. Combine all the meatball ingredients in a large bowl and use your hands to gently mix until well combined, but do not overwork. The mixture will be loose and sticky. Shape into ping-pong-sized balls with your hands and place them on the baking sheet. Bake for 15 minutes.

3. While the meatballs cook, bring the broth and cranberries to a boil in a large saucepan. Cover and reduce heat to simmer. Cook until the cranberries have softened and burst, about 2 minutes. Use a fork or an immersion blender to thoroughly mash the cranberries. Add the remaining glaze ingredients, stir well, and bring just to a simmer. Cook, stirring frequently, until the mixture has thickened slightly, about 2 minutes.

4. Remove the meatballs from the oven and transfer to the pan of glaze. Gently mix until the meatballs are well coated. Serve immediately.