In a medium mixing bowl, whisk together the whole berry cranberry sauce, chili sauce, brown sugar, lemon juice, garlic powder, and onion powder. Make sure to break up any large clumps of cranberry sauce so the glaze is relatively smooth but still retains those beautiful fruit pieces.
Place the frozen meatballs into a large skillet, Dutch oven, or a slow cooker. Pour the prepared cranberry mixture over the meatballs and toss gently with a large spoon to ensure every single meatball is thoroughly coated in the red glaze.
If using the stovetop, cover the skillet and cook over medium-low heat for about 20 to 25 minutes. Stir occasionally to prevent the sugars in the sauce from sticking to the bottom. If using a slow cooker, set it to high for 2 hours or low for 4 hours until the meatballs are heated through and the sauce is bubbly.
Once the meatballs are hot and the sauce has thickened slightly to a glossy consistency, transfer them to a festive serving platter. Sprinkle the fresh chopped parsley and pomegranate arils over the top for a beautiful Christmas presentation before serving with toothpicks.
