Make the Stuffed Meatballs: preheat the oven to 375° F and line a large sheet pan with parchment paper.
Heat 1 tbsp of ghee (or cooking fat of choice) in a small skillet over medium heat. Once melted, add the diced onion and saute for 7-10 minutes until softened and translucent. Remove from heat.
Add all of the remaining meatball ingredients to a medium bowl. Add the sauteed onions when they are cool enough to handle. Use your hands to combine completely. Roll into balls of similar size and place in a single layer on the sheet pan. You should yield approximately 18-20 meatballs. Bake at 375° F for 25 minutes until cooked through.
Make the Cranberry Orange Relish: while the meatballs bake, add the cranberries, coconut sugar, orange juice, and orange zest to a medium saucepan over medium low heat. Stir occasionally for 10 minutes, until the sugar dissolves and the cranberries start to break down. Increase the heat to medium and cook 10 minutes more, stirring occasionally, until most of the cranberries have burst. Add the balsamic vinegar and stir to combine. Cook for two minutes more until liquids have reduced and relish has thickened. Remove from heat and taste. Add sugar or salt as desired.
Serve the meatballs warm with the relish on the side. Enjoy!
