In a large saucepan or a deep skillet over medium heat, combine the jellied cranberry sauce, chili sauce, brown sugar, lemon juice, garlic powder, and ground ginger. Use a whisk or a wooden spoon to break up the cranberry sauce as it melts, stirring constantly until the mixture becomes a smooth and cohesive liquid glaze.
Carefully add the frozen meatballs into the simmering sauce. Stir gently to ensure every meatball is completely coated in the bright red mixture. If you are using a slow cooker instead, you can simply toss everything in at once and set it to high for two hours, but the stovetop method is much faster for last minute entertaining.
Lower the heat to medium low and cover the pan. Let the meatballs simmer for about 15 to 20 minutes, stirring occasionally to prevent the sugar in the sauce from scorching. The sauce should thicken slightly and cling to the meatballs, while the centers of the meatballs become hot and tender.
Once the meatballs are heated through and the sauce is bubbly, transfer them to a festive serving platter or a decorative bowl. Garnish with a sprinkle of chopped fresh parsley or a few sprigs of rosemary to give them a beautiful Christmas look. Serve them warm with toothpicks for easy snacking.
