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Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Add the stuffing mix and milk to a bowl. Stir to combine and let sit for 5 minutes.
Add the egg, Dijon and rosemary and mix well to combine.
Add the ground turkey and mix until everything is well combined.
Using damp hands (to prevent the turkey mixture from sticking to them) form the turkey mixture into 1 ½” (roughly) round meatballs and set on the prepared baking sheet.
Chill the meatballs for about 15 minutes.
In the meantime, add the cranberry sauce, paprika, cayenne, pepper, red wine vinegar and Dijon mustard to a pot (big enough to accommodate all the meatballs). Bring to a simmer and cook for about 10 minutes, stirring occasionally. If the mixture gets too thick, feel free to add a little water or orange juice to thin it out.
To cook the meatballs, preheat the oven to 400°F. Bake the meatballs on the middle rack for 10-12 minutes until cooked through. The meatballs should get a little darker in color but won’t brown as much as they would had you fried them.
Add the cooked meatballs to the cranberry sauce and serve.