In a skillet sauté meatballs in 2 Tbsp butter, till evenly browned. Remove meatballs to side plate.
Add 1 cup broth to skillet and whisk until brownings are mixed in.
Whisk in flour and seasonings and stirring till slightly thickened.
Stir in meatballs and place broccoli on top, covering to steam over low heat for 10 minutes.
In a small skillet, sauté onion, celery, and apple (and cranberries) in olive oil, cooking about 4 minutes.
In a medium saucepan, boil 1 cup chicken broth, butter and water.
Add sautéed vegetables and dry stuffing mix along with dried cranberries and cook over medium heat for 1-2 minutes.
Remove from heat, let stand 5 minutes, and fluff with a fork.
Line round baking dish with stuffing. Place orange slices on outer ring of stuffing. Top with meatballs, gravy & broccoli.
You can serve immediately or bake in a 350°F oven for 10 minutes.