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Total Time
1hr 10mins
Prep 40 mins
Cook 30 mins

Copied this from old issue of Home Cooking. So much flavor in these little gems.

Ingredients Nutrition


  1. For meatballs:.
  2. Combine eggs, soup mix, cranberries, bread crumbs and parsley in bowl. Crumble in ground beef. Mix. Shape into 1-inch balls. Arrange 12 to 14 meatballs on microwave-safe plate.
  3. Cover with waxed paper. Cook on high for 3 to 4 minutes, or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
  4. For sauce:.
  5. Combine cranberry sauce, broth, brown sugar, ketschup, onions and cider vinegar in microwave-safe 2 quart dish. Cover and cook on high for 3 to 4 minutes, rotating once.
  6. Gently stir in meatballs. Cover and cook on high for 1 to 2 minutes, or until heated through.
  7. Note: I'm just not wild about cooking meat in the microwave -- so I prefer to do these the old fashioned way. I have good luck with placing the formed meatballs on a rimmed baking sheet and placing them in the oven set at 350 for about 10 minutes -- just until they firm up. I them add them to a saucepan on the stove that I have made the sauce in and let them simmer on low heat until they are cooked through.