Preheat the oven to 400 degrees F. Spray the rack of a broiler pan with nonstick cooking spray; place in an aluminum foil-lined broiler pan.
In a large bowl, combine the breadcrumbs, cranberries, tomato paste, mustard, oil, chipotle pepper sauce, dried oregano, cumin, salt, pepper, garlic and egg. Add the ground round and mix together. Shape the mixture into forty 1-inch meatballs. Place the meatballs on the prepared rack in pan. Bake until done, 15 minutes. Serve with Sweet-Hot Dipping Sauce.
In a small saucepan over medium heat, add the jelly, orange juice and zest, mustard, shallots, chipotle sauce and ginger. Bring the jelly mixture to a boil.
In a small bowl, combine the cornstarch and 2 1/2 teaspoons water; add to the jelly mixture, stirring constantly for 1 minute. Remove from the heat. Serve warm with meatballs. Yield: 1 1/2 cups.
Recipe courtesy of Paula Deen