2 teaspoons vegetable oil
½ cup chopped white onion
1 tablespoon minced garlic
2½ cups fresh cranberries
½ cup orange juice
½ cup water
⅓ cup ketchup
¼ cup light brown sugar
2 tablespoons cider vinegar
2 tablespoons molasses
½ teaspoon ground red pepper
salt

Preheat oven to 400°. In a large bowl, combine brisket, ribeye, ground beef, stuffing mix, egg, water, garlic, salt and pepper, mixing lightly but thoroughly. Shape into 24 1½" meatballs. Place on rack in broiler pan that has been sprayed with cooking spray, and bake 13-15 minutes, until 160.

Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef, which should be cooked to an internal temperature of 160°. Color is not a reliable indicator of ground beef doneness.

Meanwhile, prepare Cranberry Barbecue Sauce. In a medium saucepan of medium heat, begin heating vegetable oil. Add onions and garlic; cook and stir 2-3 minutes or until tender but not brown. Add remaining ingredients, stirring to combine. Bring to a boil, reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to a thick consistency, stirring occasionally.

Remove from heat; cool slightly. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.

Serve meatballs with barbecue sauce.