In a large saucepan or a deep skillet, combine the whole berry cranberry sauce, chili sauce, orange juice, garlic powder, onion powder, and red pepper flakes. Whisk the ingredients together over medium heat until the cranberry sauce has broken down and the mixture is smooth and bubbly.
Carefully add the frozen meatballs into the simmering sauce. Stir them gently to ensure every single meatball is thoroughly coated in that bright, red glaze. Using precooked meatballs is the secret to making this recipe move so quickly while still tasting homemade.
Reduce the heat to low and cover the pan. Let the meatballs simmer for about 15 to 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to penetrate the meat and ensures the centers are piping hot. The sauce should thicken into a beautiful, sticky glaze that clings to the meatballs.
Transfer the meatballs to a serving platter or a festive bowl. Pour any remaining sauce from the pan over the top. Garnish with a sprinkle of fresh chopped parsley or a few sprigs of rosemary to give it that final Christmas touch before serving with toothpicks.
