In a large bowl, combine meatball ingredients, mixing gently with your hands and forming 1.5 inch balls (recipe should make 30-40). Set aside.
Add sauce ingredients into your slow cooker. Stir until mostly combined (it's ok if the cranberry jelly doesn't completely break up, it will once it cooks). Set on low heat.
Add meatballs to slow cooker. I find it works best to add a few at a time, and carefully mixing with the sauce as you go along so meatballs are coated.
Close lid and let cook for 5.5-6 hours on low or until meatballs are cooked through. I stir it periodically, but it's not necessary (i.e. if you're not home).
Serve with rice and chopped spring onions.