1½ cups bottled barbecue sauce
1 (8-ounce) can jellied cranberry sauce
¼ cup tomato ketchup
1 tablespoon prepared mustard
1 pound ground bison or lean ground beef
3 ounces Cabot Horseradish Cheddar or Cabot Seriously Sharp Cheddar, grated (about ¾ cup)
½ cup unseasoned, fresh or dry breadcrumbs
½ package Knorr French Onion Soup Mix
1 large egg, slightly beaten
Salt and ground black pepper to taste
PREHEAT oven to 350ºF.
COMBINE barbecue sauce, cranberry sauce, ketchup and mustard in a medium saucepan; stir over medium-low heat until simmering and blended. Cover and set aside to keep warm.
COMBINE ground meat, cheddar, breadcrumbs, onion soup mix and egg thoroughly in a large bowl. Season mixture with salt and pepper. Form into one-inch balls and place on parchment-lined baking sheet.
BAKE for 20 to 25 minutes or until cooked all the way to center.
GENTLY stir meatballs into sauce and serve in chafing dish to keep warm. (Alternatively, cover and refrigerate for up to two days, reheating gently when ready to serve.)