Ground Beef: I used ground beef, but feel free to use other types of ground meat (such as ground turkey, ground pork, ground chicken, or ground lamb).

Onion: I used a yellow onion, but you can also use white onion or red onion if you prefer.

Panko Breadcrumbs: I used plain gluten-free panko breadcrumbs to keep this recipe gluten-free, but if you are not Celiac or gluten-intolerant, go ahead and use regular panko breadcrumbs instead.

Paprika: I’ve added a bit of ground paprika for a little heat, but feel free to leave it out if you can’t tolerate heat. Alternatively, if you prefer to have a bit more heat, you can also add some cayenne pepper as well.

Egg: The egg helps to bind the ingredients together, so make sure you add it in.

Dill: I added fresh chopped dill to the meatball mixture, but you may use other fresh herbs that you prefer instead (such as parsley, chives, spring onions, etc).

Worcestershire Sauce: I used gluten-free Worcestershire sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular Worcestershire sauce instead.

Chili Sauce: I used gluten-free chili sauce to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, go ahead and use regular chili sauce instead.

Sugar: I used light brown sugar, but you can also use white sugar, cane sugar, or dark brown sugar if you prefer.

Cranberries: You can either use fresh or frozen cranberries.