1 can whole berry cranberry sauce
1 bottle chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
Thaw meatballs if frozen.
In 2 to 3-quart pan, cook cranberry sauce, chili sauce, sugar and lemon juice over medium heat, stirring, until bubbling. Add meatballs and stir to coat with sauce. Reduce heat and simmer for 15 minutes or until meatballs are heated through.
Transfer to serving dish. Offer with wooden picks.