Tangy Cranberry Meatballs

I love this recipe!  Serve over baked potatoes with your veggie of choice and it makes enough for 2 meals + some leftovers! I've made some modifications from the original recipe, here's my (better) version.  Lovely spooned over baked or mashed potatoes.

Tangy Cranberry Meatballs
400 degrees - 16 minutes

2lbs lean ground beef (or turkey, or a combination)
1 pkg stove top stuffing mix (I like the whole wheat)
1 cup water
2 large eggs

1 bottle (16 oz) barbecue sauce
2 cans whole berry cranberry sauce

In a large bowl, combine meat, stuffing mix, eggs and water.  Roll into 1-1/2" balls and place on foil-lined, greased (spray olive oil) cookie sheet.  You should have about 60 meatballs.  Bake at 400 degrees F for 16 minutes.

While meatballs are baking:
Combine in large pot or saucepan the cranberry sauce and bbq sauce over medium heat, stirring well to melt the cranberry jelly.  When meatballs are cooked, remove from oven and stir into sauce in pot.  Serve hot.

Saving a batch for later: (possibly my favorite part of this recipe)
Reserve half of the sauce and half of the meatballs before combining in sauce.  Put sauce in a quart freezer bag, lay flat.  Place cooled meatballs in gallon freezer bag with sauce bag on top.  To serve: Thaw sauce and meatballs then combine in pot.  Cook over low-medium heat until warm.  Serve.