BBQ Cranberry Ginger Chicken Meatballs

Preheat the oven to 400 degrees and line a baking sheet with parchment. In a medium-sized bowl, combine the barbecue sauce, cranberry sauce, and Worcestershire sauce. Set aside. For the meatballs, combine the ground chicken, panko breadcrumbs, eggs, garlic, ginger, salt and pepper. Form the mixture into golf ball-sized meatballs and place on the parchment lined baking sheet. Bake for 15 minutes then add to the slow cooker. Pour the sauce over the meatballs and cook on high for 1-2 hours or low for 2-3 until the meatballs are cooked through. Serve with orange zest, fresh thyme and flakey salt to finish.