Preheat the oven to 350 degrees. In a large mixing bowl, add the first 9 ingredients. Mix gently with your hands to combine. The mixture should be moist, but not too wet; you want your meatballs to hold together.
Using about 1 tablespoon of your meat mixture, roll you meatballs and place them on a cookie sheet (one that has sides). Pour the beef broth in the pan so that the meatballs are cooking in the broth, this keeps them moist. Bake at 350 until done, about 20-30 minutes.
While the meatballs are cooking, add the cranberry sauce and the thai sweet chili sauce to a saucepan over low heat. Keep stirring until they are combined and the cranberry sauce has melted.
To serve, pour the sauce over the cooked meatballs (drain them first). This dish also keeps warm nicely in a crock pot.