Easy Cranberry Meatballs

Choose your cooking method: Stovetop, oven, or slow cooker all work for this recipe (see details below).
Stovetop Method: In a large skillet, combine cranberry sauce, chili sauce, orange juice, and brown sugar. Heat over medium, stirring until the mixture is smooth and starting to bubble.
Add frozen meatballs and toss to coat. Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until meatballs are heated through and the sauce has thickened.
Slow Cooker Method: Add cranberry sauce, chili sauce, orange juice, and brown sugar to the slow cooker and whisk to combine. Add frozen meatballs and stir to coat. Cook on LOW for 4-5 hours, stirring once or twice if possible, until heated through and saucy.
Oven Method: Preheat oven to 350°F (175°C). Arrange frozen meatballs in a large baking dish. In a microwave-safe bowl, melt the cranberry sauce slightly, then stir in chili sauce, orange juice, and brown sugar until smooth. Pour sauce over meatballs and stir to coat. Bake for 60-90 minutes, stirring once or twice, until bubbly and hot.
Finish & Serve: Garnish hot meatballs with chopped parsley or green onions if desired. Serve as an appetizer with toothpicks or as a main with rice, mashed potatoes, or crusty bread.