In a large bowl, combine all ingredients for the meatballs except the oil until combined (your hands are your best tool here; it’s fun!) Roll the mixture into balls and set aside on a plate. Then, heat a large glug of olive oil over medium-high heat in a no-stick skillet. Working in batches, sear all sides of the meatballs until completely cooked through, 5-8 minutes. After each batch, scrape the skillet and remove any charred bits, and add more oil as needed.
Meanwhile, heat the cranberries, orange juice, honey, and salt in a saucepan until boiling. Once it begins to boil, lower the heat to a simmer and cook for 15 minutes stirring occasionally. *If you prefer a thinner sauce, reduce cook time to 10 minutes. Once the sauce is cooked, stir in the zest and rosemary.
Once the sweet potatoes have been cooked, remove the skins. Using a hand mixer, beat in the ghee and salt until the sweet potatoes are smooth.