This is a much better rendition of the recipe that used grape jelly and chili sauce. I didn't really care for that recipe. The cranberry sauce in this recipe gives it that extra zing that makes it special, and I really like this one.
About 26 ounces fully-cooked frozen meatballs (homemade or store-bought)
1 (14 ounces) can of jellied cranberry sauce (not the whole berry kind)
1 (12 ounces) bottle of Heinz Chili Sauce
In a crock pot, stir together cranberry jelly and chili sauce.
Add frozen meatballs to crock pot and stir to coat with sauce.
Heat on HIGH for 2 hours or LOW for 4 hours, stirring occasionally.
Once they're nice and hot, let simmer on LOW or WARM setting.