Pre-heat the oven to 190ºC and spray a baking tray with low calorie cooking spray.
Add the meatball ingredients to a mixing bowl and mix to fully incorporate.
Split the mixture into 24 small meatballs about 3cm in diameter and add to the baking tray. Cook in the oven for 25 minutes until thoroughly cooked through, with no signs of pinkness inside.
While the meatballs are cooking, add the cranberries, orange zest, sweetener, orange juice and cranberry juice to a saucepan. Set on a low-medium heat and bring to a boil, then lower the heat and simmer for 10 minutes until thickened and reduced.
Once the meatballs are cooked, sprinkle with parsley and serve with the dipping sauce.