1 2-pound bag frozen, pre-cooked, cocktail-size meatballs, thawed (or you can make your meatballs from scratch)
1 (14 oz) can jellied cranberry sauce
1 12 oz jar chili sauce (Heinz)
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.
Submitted by Verdean
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