Covered cranberries and sugar and simmer in a small pot for 3-4 minutes. Mix starch and 1 tablespoon of water and stir into the boiling cranberries. Simmer while stirring for about 1 minute.
(If the cranberries are too thick, stir in some water.) Peel and finely dice the onions. Wash parsley, dab dry, pluck leaves from the stems. Put some leaves aside for garnishing, chop the rest finely.
Knead minced meat, breadcrumbs, parsley, egg and half of the onion cubes. Season with salt and pepper. Form approx. 25 balls from the mixture. Heat the oil in a large pan. Fry the balls in portions at medium heat for at least 10 minutes while turning.
Remove the meatballs from the pan. Sauté the remaining onion cubes. Add stock and simmer for about 5 minutes. Stir the sauce thickener with water until smooth, thicken the sauce with it. Add meatballs, cream and approx. 5 tbsp. cranberries and heat for 4-5 minutes, season with salt and pepper.
Garnish with parsley. Add remaining cranberries.