1In a bowl, combine eggs, soup mix, bread crumbs, cranberries, and parsley. Crumble beef over mixture and mix well. Shape into 1 inch balls; place 12 to 14 balls on a microwave safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
2In a 2-quart microwave safe dish, combine sauce ingredients. Cover and microwave on high 3-4 minutes or until heated through, rotating once. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through.