Cranberry Barbecue Sauce:
Preheat oven to 400°F. Combine Brisket, Ribeye, Ground Beef, stuffing mix, egg, water, garlic, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes until 160°F.
Meanwhile, prepare Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to 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.
Nutrition information per serving: 66 Calories; 18 kcal Calories from fat; 2 g Total Fat; 1 g Saturated Fat; 1 g Monounsaturated Fat; 19 mg Cholesterol; 108 mg Sodium; 8 g Total Carbohydrate; 0.7 g Dietary Fiber; 4 g Protein; 0.6 mg Iron; 1.1 mg NE Niacin; 0.1 mg Vitamin B6; 0.3 mcg Vitamin B12; 0.9 mg Zinc; 4.6 mcg Selenium; 7.2 mg Choline;