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: In the bottom of the slow cooker insert, pour the entire contents of the barbecue sauce bottle. 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.

COAT THE MEATBALLS: Using a clean spoon or rubber spatula, carefully fold the sauce and the meatballs together, ensuring that all of the frozen meatballs are completely covered and coated with the cranberry BBQ sauce 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 an internal temperature of 165°F).

COOK ON HIGH SETTING (Optional): 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.

STIR BEFORE SERVING: Once the cooking time is complete, remove the lid and give the meatballs and sauce a final, thorough stir. This will redistribute the sauce and ensure even heating.

SERVE WARM: 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.