Pre-heat oven to 350°F. Line a sided baking sheet with a mat or foil. Set aside.
Place bread, water, and milk in a bowl and allow bread to soak for 5 minutes.
Place bread and any remaining liquid into the food processor. Add eggs and onions. Add salt and pepper. Pulse until smooth.
Add the bread mixture to the ground beef. Mix by hand until it is well incorporated.
Using a 1 ½ tablespoon cookie scoop form the meatballs, roll in your hands, and place the meatballs on the cookie sheet. Repeat until you have used all of the meatball mixture. Note: if you do not have a cookie scoop use a regular measuring spoon to get the correct amount and then you can eyeball it from that point.
Bake for 25 minutes. Remove from the oven and allow the meatballs to rest for about 2-3 minutes.
Place meatballs in the slow cooker. Add the juice, chili sauce and cranberries. Set slow cooker to low and cook for 4 hours. Stir and serve.