In a large saucepan or a deep skillet, combine the whole berry cranberry sauce, chili sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder. Whisk the ingredients together over medium heat until the cranberry sauce has melted and the mixture is smooth and bubbling slightly.
Add the frozen meatballs to the sauce, stirring gently to ensure every single meatball is thoroughly coated in the crimson glaze. If you are using fresh, homemade meatballs, ensure they are fully cooked and browned before adding them to the sauce to prevent them from breaking apart.
Reduce the heat to low and cover the pan. Let the meatballs simmer for about 20 to 25 minutes, stirring occasionally. This allows the meatballs to heat through completely while the sauce thickens and caramelizes into a sticky, delicious coating that clings to the meat.
Once the sauce is thick and the meatballs are hot, transfer them to a festive serving platter. Sprinkle with freshly chopped parsley or chives for a pop of holiday green that contrasts beautifully with the red sauce. Serve with toothpicks for easy snacking.
