Heat the oil in a saute pan on medium high heat. Add the onion and saute until lightly golden. Add the garlic and stir until fragrant, about 30 seconds.
Add the cranberry sauce, vinegar, maple syrup and dijon mustard, and stir to combine.
Add the curry powder, turmeric, ginger and salt. Reduce the heat to low and simmer for about 10 minutes.
Remove from the heat, and puree the sauce with an immersion blender or in a regular blender, until smooth.
Reserve about half the sauce for dipping, and place the cooked meatballs in the other half of the sauce. Stir the meatballs so they are well coated with the sauce.
Serve immediately, or refrigerate the meatballs and separate dipping sauce for up to 2 days, and reheat before serving.