Combine the breadcrumbs, salt, pepper, garlic powder, onion flakes, parsley and ½ cup chicken stock in a large mixing bowl and let sit for 5 minutes. Add the turkey and mix with hands until thoroughly combined. Shape into 2 inch balls (about 2 tablespoons each). Heat the oil in a large skillet over medium-high heat and sauté the meatballs until browned all over, about 6 minutes. Place browned meatballs on a baking sheet and bake in oven until cooked through, about 10 minutes.
Add the cranberries to the skillet the meatballs were browned in along with the remaining cup of chicken stock, San-J Orange Sauce and sugar. Cook over medium-high heat until the cranberries pop and the sauce is reduced by half, about 7 minutes. Add the meatballs to the gravy and serve.
Gluten Free Turkey Meatballs with Orange Cranberry Gravy Recipe https://glutenfreeandmore.com/blog/2011/12/gluten-free-turkey-meatballs-with-orange-cranberry-gravy.html