Preheat oven to 375º. Add all bean ball ingredients to a food processor (I use an 11-cup, but this recipe fills only half), and PULSE until mixed, but NOT paste- you want half of it to be chunky.
Using a mini ice cream scoop (or your hands, but that can get messy), transfer bean ball mixture one scoop at a time to a baking sheet covered in parchment paper. Bake for 20 minutes, or until golden brown.
Meanwhile, make the sauce by heating the cranberry and BBQ on medium heat in a large skillet. Once it starts bubbling, turn the heat down to low and stir occasionally.
Once bean balls are finished, transfer to skillet and toss gently in sauce, making sure to fully cover each one evenly with sauce. Sprinkle with fresh sage, if desired.