Soak the bread in the milk, tear apart, place in a bowl along with the meat, onion and parsley, season. Knead all the ingredients to form a compact mass that no longer sticks to your hands.
With wet hands, shape into walnut-sized balls. Cover and refrigerate for approx. 10 mins.
Fry the meatballs in a little clarified butter over a medium heat for approx. 8 mins. per batch, stirring occasionally. Remove from the pan.
Wipe the clarified butter from the frying pan. Pour in the wine and stock, bring to the boil, reduce to half the amount. Stir in the crème fraîche and cranberries, bring to the boil, reduce the heat, season. Return the meatballs to the pan, simmer over a low heat for approx. 5 mins. Garnish with cranberries before serving.