Preparing the Meatballs

1. Combine Ingredients: In a large bowl, mix the breadcrumbs and milk together. Let sit for a few minutes until the breadcrumbs have absorbed the milk. Add the ground reindeer meat, egg, onion, garlic, Dijon mustard, salt, pepper, thyme, and Worcestershire sauce. Mix until well combined.
2. Form Meatballs: Use your hands to shape the mixture into small balls, roughly the size of a golf ball. Place them on a tray lined with parchment paper.
3. Fry Meatballs: Heat olive oil in a large pan over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Fry each batch for about 5-7 minutes, turning occasionally, until they are browned on all sides. Remove the meatballs and set aside on a plate lined with paper towels to absorb excess oil.

Making the Red Juice Sauce

4. Prepare the Sauce Base: In the same pan used for the meatballs, pour in the cranberry juice, beef broth, and red wine. Stir to combine.
5. Add Sweetness and Tang: Mix in the brown sugar and balsamic vinegar. Allow the mixture to come to a gentle simmer.
6. Thicken the Sauce: Combine the cornstarch and water in a small bowl to create a slurry. Gradually add the slurry to the sauce, stirring continuously until the sauce thickens to your desired consistency.
7. Season: Taste the sauce and adjust seasoning with salt and pepper as needed.
8. Combine Meatballs and Sauce: Return the meatballs to the pan, ensuring they are well-coated in the sauce. Let them simmer in the sauce for an additional 10 minutes to absorb the flavors.