Add ground chicken, bread crumbs, finely minced onion, beaten egg, milk, allspice, 1/4 teaspoon of salt and pepper to a bowl. Mix by hand until just combined (do not over mix).

Divide meat mixture into 4 equal pieces and then divide further into 4 equal size cocktail meatballs – about 1 inch (2.5 cm). Roll in your hands to make compact balls and place on a clean tray.

Combine frozen or fresh cranberries with sugar and water in a saucepan. Bring to a low boil and simmer for about 10 minutes or until sauce starts to thicken and most of the cranberries have burst. Add to slow cooker.

Make roux by heating oil in non-stick pan over medium-high heat. Add the flour and whisk to combine. Cook for 2 minutes, stirring constantly. Slowly add chicken stock and stir to incorporate into roux. Heat over medium heat and whisk until sauce bubbles and thickens. Season with Worcestershire sauce, ground black pepper, remaining salt, dill weed and cinnamon and stir thoroughly. Whisk in sour cream. Pour sauce into slow cooker and stir to mix with cranberry sauce.

Place meatballs into slow cooker spacing them so they are not touching each other. Stir gently to coat. Cover; cook on high setting for 1-2 hours until cooked through and temperature of meatballs reach 165°F (74°C).

Serve immediately or keep warm on low-setting for up to 2 hours. Serve as an appetizer piled high on a platter with cocktail picks. Garnish with sprigs of fresh parsley.