For the Veggie Meatballs:

1. Preheat the oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a small bowl, whisk together the flaxseed meal and the water. Set aside to thicken.
2. Add the 2 teaspoons of oil into a medium skillet. Add in the celery, carrot, onion, and salt. Sautee until the vegetables are softened and the onion is translucent, about 7-10 minutes. Add in the garlic and sauté until fragrant, about 30 seconds-1 minute. Remove from the heat.
3. Add the cooked vegetables into a food processor fitted with the S blade. Add in the remaining ingredients, including the flax mixture, and process until a dough forms, scraping down the sides as needed.
4. Using a 2 tablespoon measure, roll the dough into balls and place them onto the baking sheet. If your hands get too stick with the dough, wash, dry, and then spray them with nonstick cooking spray. Repeat until all of the dough is formed into balls. Bake for 25 minutes, flip, and bake another 20-30 minutes, or until the bells age golden brown and the centers are cooked through.

For the Cranberry Barbecue Sauce:

1. While the veggie balls are cooking, heat the oil in a saucepot. Add in the onion, cranberries, and salt. Sautee until the onion is soft and translucent, about 7-10 minutes. Add in the garlic and sauté until fragrant, another 30 seconds-1 minute.
2. Add in the remaining ingredients and bring the mixture to a simmer. Cover and simmer for 10 minutes. Serve with veggie balls.