Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, parsley, minced garlic, egg, salt, black pepper, onion powder, and Italian seasoning.

Roll tablespoonfuls of the mixture into 1-inch meatballs and place on the baking sheet.

Bake the meatballs for 15-20 minutes, until golden and cooked through (internal temperature should reach 165°F or 74°C).

In a saucepan over medium heat, combine cranberry sauce, barbecue sauce, apple cider vinegar, and brown sugar. Stir for 5 minutes until heated through.

Allow meatballs to cool slightly, then thread 2-3 meatballs onto each skewer.

Brush the hot cranberry glaze over the meatballs or serve it on the side for dipping.

Sprinkle extra chopped parsley before serving and present on a platter.