Combine cranberry sauce, barbecue sauce, and balsamic vinegar in slow cooker. Cover and cook on HIGH 20 to 30 minutes, or until cranberry sauce is melted and mixture is hot, stirring every 10 minutes.

Meanwhile, in a medium bowl, add the egg white and lightly beat. Add turkey, green onion, orange zest, soy sauce, salt and pepper; mix well with hands until well blended.

Roll the meat into 28 balls. Spray a large nonstick skillet with nonstick cooking spray; cook the meatballs over medium heat 8 to 10 minutes, or until meatballs are no longer pink in center, browning evenly on all sides.

Add to heated sauce in slow cooker; stir gently to coat evenly with sauce. Reduce heat to LOW. Cover and cook 3 hours.

Ahead of time, transfer meatballs to serving platter to cool. Stuff each sweet pepper with 1 tsp. of cream cheese.

Garnish each meatball with 1 pretzel stick pressed into the center of the cream cheese/pepper, and into the center of each meatball.