Instructions (Slow Cooker Method):

• Place meatballs in the crockpot.
• In a medium bowl, whisk together the cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce.
• Pour the sauce over the meatballs and stir to coat.
• Cook on low heat for 4 hours, stirring occasionally.
• Garnish with fresh parsley or chopped green onions and serve warm.

Stovetop Method:

• Place frozen meatballs in a large saucepan or pot.
• In a medium bowl, whisk together cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce.
• Pour the sauce over the meatballs.
• Cook over medium heat, stirring occasionally, for 25-30 minutes or until the meatballs are completely cooked and heated through.
• Garnish with fresh parsley or chopped green onions before serving.

Oven Method:

• Preheat the oven to 350°F (175°C).
• Place the frozen meatballs in a large baking dish.
• In a medium bowl, whisk together cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce.
• Pour the sauce over the meatballs and stir to coat evenly.
• Cover with aluminum foil and bake for 30-35 minutes, stirring halfway through.
• Garnish with fresh parsley or chopped green onions and serve warm.

Instant Pot Method:

• Place frozen meatballs in the Instant Pot.
• In a medium bowl, whisk together cranberry sauce, chili sauce, brown sugar, and Worcestershire sauce.
• Pour the sauce over the meatballs and stir to combine.
• Seal the Instant Pot and set it to Manual (High Pressure) for 5 minutes.
• Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then quick release the remaining pressure.
• Garnish with fresh parsley or chopped green onions and serve warm.