Preheat oven to 350. Line a cooking sheet with parchment paper.
Place chicken, orange juice, salt and pepper in a large mixing bowl. Stir to combine. Set aside.
Place cranberries, celery and onion in a food processor. Pulse to a loose grind.
Heat a small fry pan over medium heat. Add oil, cranberry mixture and brown sugar. Sauté over medium heat until soft, about 2 minutes. Fold into chicken mixture. Stir in parsley and breadcrumbs. Divide mixture into 18 medium-sized meatballs.
Place browned meatballs on prepared cooking sheet and bake for about 20 minutes, turning once until the meatballs reach 165 degrees. While meatballs bake, prepare sauce.
In a 2-quart saucepan, place cranberries, water and sugar. Bring to a boil. Reduce heat and stir, crushing cranberries as the cook. Cook about 5 minutes until sauce forms and cranberries popped. Stir in bacon.
Transfer meatballs to plate or serving tray. Serve with Bacon Cranberry sauce.