Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
Line a baking sheet with parchment paper and lay 1 cup of cranberries out evenly. Drizzle with the olive oil and bake in the oven for 20 minutes until they become shrivelled and slightly dried.
In a bowl combine the remaining ingredients for the meatballs. Mix with your hands until completely combined. Add the oven baked cranberries in at the end so they stay intact and gently mix.
Roll the mixture into approximately 20 small meatballs and place on a parchment paper lined baking tray. Bake in the oven for 18 minutes until slightly golden on top and cooked through.
While the meatballs are baking, in a pot cook the cranberries, orange juice and honey on medium heat until the cranberries begin to pop. Transfer the cranberry sauce to a blender or food processor and blend until smooth.
Before serving brush each meatball with the cranberry sauce and sprinkle with parsley. Serve the remaining cranberry sauce in a bowl alongside the meatballs for dipping.