2teaspoonsspicy brown mustard(or Chinese hot mustard)
Fresh chiveschopped, for garnish
Slow Cooker Method
Add frozen meatballs to a slow cooker. In a medium bowl, whisk together cranberry sauce, brown sugar, wine, and mustard. Pour over meatballs. Stir to coat.
Cover and cook on LOW for 4 hours, stirring 2-3 times. Uncover and garnish with chopped chives, if desired. Serve warm.
Stove Top Method
Bake meatballs on a foil-lined baking sheet according to the package directions.
Place a medium saucepan over medium heat, add cranberry sauce, brown sugar, wine, and mustard. Whisk to combine. Let simmer for 5 minutes until sugar is melted, stirring often. Remove sauce from heat.
Option 1) Pour meatballs and sauce into a mixing bowl and stir to coat meatballs. Transfer to a serving bowl and garnish with chopped chives. Serve immediately.Option 2) Transfer cooked meatballs to a crock pot and pour prepared sauce over the meatballs. Keep warm on WARM or LOW setting until ready to serve. Stir occasionally.