Directions
In 10-inch nonstick skillet, melt 2 tablespoons Shedd's Spread Country Crock® Spread over medium heat and cook onion, stirring frequently, 5 minutes or until tender; set aside.
In large bowl, combine ground beef, onion mixture, honey, eggs, bread crumbs, 1/4 cup cream and 1/4 teaspoon salt. Shape into 32 (1-1/2-in.) meatballs.
In 12-inch nonstick skillet, melt remaining 4 tablespoons Spread and brown meatballs in two batches. Remove meatballs and set aside.
In same skillet, blend Gravy Mix with water. With wire whisk, stir in cranberry sauce and remaining 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to low and return meatballs to skillet. Simmer covered 10 minutes or until meatballs are cooked. Stir in remaining 1/2 cup cream and heat through. Serve, if desired, over hot cooked noodles and garnish with chopped parsley.
Party Tip: Make 62 (3/4-in.) meatballs and keep warm by serving in a slow cooker.