In a crockpot, pour in the meatballs and combine with the chili and cranberry sauce. Add a splash of water in the chili sauce and shake around to get all excess sauce out and pour into crockpot.
Place lid on, and cook on high for up to 2 hours or until meatballs reaching internal temp of 165 degrees F. Serve with toothpicks and garnish with green onions.
Notes
My favorite cranberry sauce recipe: https://krollskorner.com/recipes/sides/cranberry-ginger-sauce/