I took one bite of this last year at a pot luck, and thank goodness I got the recipe

Preparation: In a large bowl, combine the ground meat, half of the cranberry sauce, stuffing mix, beaten egg, chopped onion, minced garlic, salt, pepper, and dried herbs. Mix well until all ingredients are evenly distributed.
Form Meatballs: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Brown Meatballs: In a skillet, heat some olive oil over medium heat. Add the meatballs and cook until they are browned on all sides. This step adds flavor and texture to the meatballs.
Slow Cooker Setup: Place the browned meatballs into the slow cooker. Pour the chicken or vegetable broth over the meatballs. This will keep them moist and tender during the slow-cooking process.
Cooking: Cook on low heat for about 4-6 hours, or on high heat for about 2-3 hours. The meatballs should be cooked through and tender.
Add Cranberry Sauce: About 30 minutes before serving, add the remaining cranberry sauce to the slow cooker. This will give the meatballs a delightful cranberry flavor.
Serve: Once cooked, garnish with parsley and serve the meatballs. They can be enjoyed on their own or with a side of mashed potatoes or vegetables.
Optional: For a twist, you can add some orange zest or juice to the cranberry sauce for a citrusy flavor.
Enjoy your slow cooker cranberry-stuffing meatballs!