• Preheat oven to 350 degrees. Lightly spray a baking sheet with nonstick spray.

For the meatballs:

• Place all ingredients for the meatballs in a large mixing bowl and combine with a spatula or your hands.
• Form the mixture into 1-inch round meatballs, and place on a prepared baking sheet
• Bake the meatballs for about 12-15 minutes.

For the sauce:

• 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.