Bring the cranberry juice to boil in a small saucepan on medium-high heat. Reduce the heat to medium-low and let the juice simmer (for about 20-25 minutes) and the quantity reduce to about ⅓ cup.
Add rest of the ingredients listed under the “Spicy Brown Sugar Glaze” and bring to another boil. Reduce the heat and let it simmer for 8-10 minutes. Remove from heat.
Preheat the oven to 475 Fahrenheit (about 250 degree Celcius). Line a baking tray with aluminum foil (or parchment paper if the parchment paper can withstand the temperature).
In a large bowl, mix all the ingredients listed under the heading “Turkey meatballs”. Divide the mixture into 24 equal sized balls, and place them on the baking tray leaving a small gap between each meatball.
Bake for about 10-12 minutes or until the meatballs are completely cooked.
Remove from the oven, transfer to a bowl. Pour about ¼ cup of the spicy brown sugar glaze and toss to coat all the meatballs well with the glaze.
Transfer the glazed meatballs back to the baking tray and bake for an additional 2-3 minutes.
Serve hot with the remaining spicy brown sugar glaze as a dipping sauce.