1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper or foil sprayed with cooking spray.

2. In a small bowl, combine breadcrumbs and milk. Stir and let sit for 5 minutes until breadcrumbs absorb all liquid.

3. In a large mixing bowl, combine the breadcrumb mixture with eggs, minced onion, garlic, Worcestershire sauce, salt, pepper, oregano, and allspice. Mix thoroughly with a fork.

4. Add ground beef to the bowl. Using your hands, mix gently but thoroughly just until combined. Do not overmix.

5. Using a small cookie scoop (1½ tablespoons), portion and roll mixture into balls. Place on prepared baking sheets with 1 inch of space between each meatball. You should get 40-45 meatballs.

6. Bake for 18-22 minutes until cooked through and lightly browned, rotating pans halfway through.

7. While meatballs bake, combine both cranberry sauces, ketchup, brown sugar, vinegar, mustard, cinnamon, cayenne (if using), and lemon juice in a large saucepan over medium heat.

8. Whisk sauce until smooth and bring to a gentle simmer. Reduce heat to medium-low and cook 8-10 minutes, stirring occasionally, until sauce thickens slightly.

9. Transfer cooked meatballs to the cranberry sauce using a slotted spoon. Gently fold to coat completely.

10. Simmer meatballs in sauce for 5-7 minutes, stirring occasionally, so flavors meld. Let rest 5 minutes off heat before serving.