Make the sauce base. In a large skillet or pot, add the cranberry sauce and chili sauce. Warm over medium heat, stirring until smooth. The cranberry sauce will melt into the chili sauce as it heats.

Season the sauce. Stir in brown sugar, orange juice, orange zest (if using), apple cider vinegar, Worcestershire, garlic, onion powder, ground ginger, and red pepper flakes. Taste and adjust the sweetness or acidity as needed.

Add the meatballs. If using frozen, add them straight from the bag. If using homemade cooked meatballs, add them gently to avoid breaking them.

Simmer until glazed. Reduce heat to low and simmer, covered, for 12–15 minutes if using frozen, stirring occasionally to coat. If using homemade meatballs, 8–10 minutes is usually enough. The sauce should thicken and cling.

Finish and serve. Season with salt and pepper. Sprinkle with chopped parsley or chives. Serve warm with toothpicks as an appetizer or spoon over rice or mashed potatoes for a quick meal.

Slow cooker method. Add sauce ingredients to the slow cooker and whisk. Add meatballs, stir, and cook on Low for 3–4 hours or High for 1.5–2 hours, stirring once or twice. Switch to Warm for serving.

Air fryer option (for crisper edges). Air-fry meatballs at 375°F (190°C) for 8–10 minutes, then toss in the warm sauce on the stove. This adds texture without extra work.