Preheat your oven to 180°C (350°F).
In a large mixing bowl, combine ground beef, breadcrumbs, a large egg, salt, pepper, and chopped fresh sage. Mix everything together with your hands until well incorporated, feeling the mixture become sticky and cohesive.
Shape the mixture into small, tight meatballs about the size of a golf ball, placing them on a baking tray lined with parchment or lightly greased.
Heat a skillet over medium-high heat and add a splash of oil. Sear the meatballs in batches, turning frequently, until they develop a golden-brown crust on all sides, about 5 minutes. Transfer browned meatballs to a plate.
In a saucepan, combine fresh cranberries, orange juice, honey, and cinnamon. Bring to a gentle simmer over medium heat, stirring occasionally. As the cranberries burst and release their juices, the sauce will thicken and become glossy, about 10 minutes.
Pour the cranberry sauce over the browned meatballs, ensuring they are well coated. Transfer the tray to the oven and bake for 20 minutes, or until the meatballs reach an internal temperature of 75°C (165°F), and the sauce is bubbling and thickened.
Remove the tray from the oven and let the meatballs rest for a few minutes. Serve hot, garnished with a sprinkle of fresh sage or additional cranberries if desired. Enjoy the tender, flavorful meatballs with their vibrant, tangy sauce!
