First prepare the cranberry sauce. In a saucepan, combine cranberries, 1/2 Cup brown sugar, 1/4 Cup water, orange juice, honey, cinnamon, and allspice. Bring to a boil, reduce the heat and simmer on low heat for 15-20 minutes until light thick. Then let it cool down. This sauce can be stored in the refrigerator up to 3 days. Ie can it be done in advance if you need to reduce the total cooking time, for example before a holiday. Think you can make a sauce from frozen cranberries, in this case, do not add water.

In a bowl, mix ground beef, milk, crumble the bread (crust cut off), add the parsley, nutmeg, pepper and salt. Mix thoroughly.

To form the meatballs with a diameter of 3 cm approx.

In pan, heat vegetable oil, fry the meatballs for approx. 6-8 minutes.

Drain the excess fat/oil, add to pan with meatballs cranberry sauce, vinegar, soy sauce, 1/2 Cup water and 3 tablespoons of brown sugar. Mix gently. Cover and simmer over low heat for 20 minutes, occasionally stirring gently all.

Serve hot. Bon appetit!