2 eggs, beaten
1 c. dry bread crumbs
1/3 c. minced fresh parsley
1/3 c. ketchup
2 tbsp. finely chopped onion
2 tbsp. soy sauce
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. pepper
2 lb. ground beef

Sauce:

1 (16 oz.) can whole berry cranberry sauce
1 (12 oz.) bottle chili sauce
1 tbsp. brown sugar
1 tbsp. prepared mustard
1 tbsp. lemon juice
2 garlic cloves, minced

In a bowl, combine the first 9 ingredients. Crumble beef over mixture; mix well. Shape into 1-inch balls. Place in an ungreased 15 x 10 x 1-inch baking pan.

Bake, uncovered, at 450°F for 8 to 10 minutes or until no longer pink. Transfer with a slotted spoon to a slow cooker. Combine sauce ingredients in a saucepan. Simmer for 10 minutes, stirring occasionally. Pour over meatballs. Cover and keep warm on low.