Heat oven to 425°F.

Start by preparing the Chili Crunch cranberry jam. Add cranberries and sugar to a small saucepan. Bring to a boil and cook, breaking up cranberries with the back of a spoon, for about 5–6 minutes, until the mixture is thick but still spreadable. Remove from heat, stir in Chili Crunch, and let it cool. (If the mixture is too thick, add a splash of water and stir.)

Next, prepare the meatballs in a large bowl by combining ground meat, 1 tablespoon of Tingly Seasoned Salt, ½ teaspoon of cinnamon, 3 tablespoons of Momofuku Soy Sauce, garlic, 1 egg, and 1 cup of Panko breadcrumbs. Coat your hands in oil, then roll mixture into tablespoon-sized meatballs. (It will make about 35–40 meatballs.) Place on a sheet pan.

Roast for 10–12 minutes, until meatballs are cooked through and starting to brown. Remove from the oven, then remove meatballs from the sheet pan. Immediately pour ½ cup of white wine on the sheet pan and scrape up the browned bits.

Melt 2 tablespoons of butter in a large skillet over medium heat, then add onions. Cook for 10–12 minutes, until the onions are soft and browned. Melt 2 more tablespoons of butter, then add flour and stir for 3 minutes, until lightly toasted. Add broth, 2 tablespoons of Soy Sauce, and the wine from the sheet pan, then bring to a boil and cook until the liquid is thickened and the alcohol is evaporated, about 5 minutes.

Toss meatballs in the sauce, and serve alongside the cranberry jam with the best mashed potatoes, steamed rice, or Momofuku Noodles.