PREPARE THE SLOW COOKER: Ensure your slow cooker insert is clean. If desired, you may line the slow cooker with a disposable slow cooker liner for easier cleanup.

COMBINE SAUCE INGREDIENTS: Pour the entire contents of the barbecue sauce bottle into the bottom of the slow cooker insert. Add the whole berry cranberry sauce, light brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, and ground black pepper.

WHISK THOROUGHLY: Using a sturdy whisk or a large spoon, stir all of the sauce ingredients together until they are fully incorporated and the brown sugar has dissolved into the mixture. The sauce may still have small lumps from the cranberry berries.

ADD MEATBALLS: Gently pour the 2 pounds of frozen cooked meatballs directly into the prepared sauce mixture in the slow cooker. Carefully fold the sauce and the meatballs together, ensuring all of the frozen meatballs are completely coated with the cranberry BBQ mixture.

COOK ON LOW SETTING: Place the lid firmly on the slow cooker. Cook the meatballs on the LOW setting for a total of 4 to 6 hours. This slow cooking duration allows the flavors to fully meld together and ensures the meatballs are heated thoroughly to a safe internal temperature (165°F).

QUICK COOK OPTION: If you need the meatballs prepared faster, you may cook them on the HIGH setting for a total of 2 to 3 hours, stirring the mixture halfway through the cooking time.

SERVE WARM: Once the cooking time is complete, remove the lid and give the meatballs and sauce a final, thorough stir. Switch the slow cooker setting to the WARM function if you are not serving immediately. Serve the Cranberry BBQ Crockpot Meatballs hot with toothpicks, over rice, or on small slider buns.