Ingredients
2 large eggs, lightly beaten1 envelope onion soup mix1/2 cup seasoned bread crumbs1/4 cup chopped dried cranberries2 tablespoons minced fresh parsley1-1/2 pounds lean ground beef (90% lean)SAUCE:1 can (14 ounces) whole-berry cranberry sauce3/4 cup ketchup1/2 cup beef broth3 tablespoons brown sugar3 tablespoons finely chopped onion2 teaspoons cider vinegar
Preparation
In a large bowl, combine first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-in. balls.
Place a third of the meatballs on a microwave-safe plate. Cover with waxed paper; microwave on high until cooked through, 2-3 minutes. Drain on paper towels. Repeat twice with remaining meatballs.
In a 2-qt. microwave-safe dish, mix sauce ingredients. Microwave, covered, on high until heated through, 3-4 minutes, stirring halfway. Gently stir in meatballs. Microwave, covered, on high until heated through, 1-2 minutes.
