Make a quick panade: In a large bowl, mix breadcrumbs and milk. Let it sit 2–3 minutes until it forms a soft paste. This helps keep the meatballs tender.

Sauté aromatics (optional but recommended): In a small skillet over medium heat, warm 1 teaspoon olive oil. Cook the onion with a pinch of salt for 3–4 minutes until translucent. Add garlic and cook 30 seconds. Cool slightly.

Mix the meatball base: To the panade, add ground turkey, egg, sautéed onion/garlic, parsley, thyme, chopped dried cranberries, 1 teaspoon salt, and pepper. Stir gently with a fork or your hands until just combined. Do not overmix.

Shape the meatballs: Lightly oil your hands. Roll into 1.5-inch balls (about 20–24 meatballs). Place on a parchment-lined sheet.

Brown the meatballs: Heat 1–2 tablespoons olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add meatballs in batches without crowding. Sear 2–3 minutes per side until browned; they do not need to be cooked through. Transfer to a plate.

Make the cranberry glaze: In the same skillet, reduce heat to medium. Add chicken broth, cranberry sauce, balsamic, Dijon, and honey. Whisk, scraping up browned bits. Simmer 2–3 minutes until slightly thickened. Taste and adjust salt or sweetness.

Simmer to finish: Return meatballs and any juices to the pan. Cover and simmer on low 8–10 minutes, turning once, until the centers reach 165°F/74°C. The sauce should be glossy and coat the meatballs.

Garnish and serve: Sprinkle with parsley. For a citrusy lift, add a little orange zest. Serve warm as an appetizer with toothpicks or over mashed potatoes, rice, or buttered noodles.