1. Spoon cranberry sauce into a microwave safe bowl. Heat in the microwave in 30 second increments until melted. The cranberry sauce does not need to be completely liquefied, but just soft enough to be able to stir.

2. Add the chili sauce and brown sugar to the melted cranberry sauce and mix well.

3. Place the frozen meatballs into a slow cooker and pour the sauce over top.

4. Cook the meatballs on low heat for 4 hours, stirring about halfway through.

Serve hot and refrigerate leftovers.