Line 2 (15 x 10 x 1-inch) pans with foil; spray with cooking spray.
Mix meat, stuffing mix, water and eggs until blended.
Shape into 50 (1-1/2 inch) meatballs, place in prepared pans.
Bake 16 minutes or until done (160 degrees).
Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally.
Add meatballs to sauce; stir to coat evenly.
How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.