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1. To make the meatballs, in a medium bowl, mix the pork, breadcrumbs, milk, eggs, spice mixture, salt, fennel, garlic, a few turns of black pepper, and the chopped chili, if using.
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2. If planning to bake the meatballs, preheat the oven to 375u00b0F (190u00b0C) and line a baking sheet with parchment paper. Shape the meat mixture into meatballs, roughly the size of an unshelled walnut, and place them on the baking sheet. Bake the meatballs until cooked through, about 12 minutes.
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(If you want to pay fry them, heat some oil in a large skillet and fry them until cooked through. You may need to work in batches, depending on the size of your pan.)
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3. While the meatballs are cooking, puree the cranberry sauce in a blender or food process, and pour it into a large, wide saucepan or Dutch oven. Stir in the vinegar, orange juice, brown sugar, mustard, ginger, sriracha, salt, and some freshly ground black pepper. Heat the mixture, stirring, until it comes together. Add the warm meatballs and cook, stirring to glaze them in the sauce.
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Serving: These are cocktail party fare so you can serve them as is, or they can be served with rice, polenta, or pasta, as a main course.
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Storage: Once cooked, the meatballs are best eaten right away, although they can be rewarmed in a covered skillet or in a microwave oven. The meatball mixture can be made up to three days ahead and refrigerated.
