1 envelope onion soup mix
1/2 cup seasoned bread crumbs
1/4 cup chopped dried cranberries
2 tablespoons minced fresh parsley
1-1/2 pounds lean ground beef
1 can (16 ounces) whole-berry cranberry sauce
3/4 cup ketchup
1/2 cup beef broth
3 tablespoons brown sugar
3 tablespoons finely chopped onion
2 teaspoons cider vinegar
1 In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-in. balls; place 12 to 14 balls on a microwavesafe plate. Cover with waxed paper; microwave on high for 2-3 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
2 In a 2-qt. microwave-safe dish, combine sauce ingredients. Cover and microwave on high for 2-3 minutes or until heated through, rotating once. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through. Yield: about 3 dozen.