In a slow cooker or crock pot blend the cranberry sauce, chili sauce and Dijon mustard. Add the frozen meatballs and stir to coat. Cover and cook on high for 3 to 4 hours or low 5 to 6 hours until meatballs are heated through. This recipe can also be simmered on med-low on a stove top in a pot for 30 minutes; stirring frequently, or in an oven in a greased 2 qt. casserole at 350°F for 40 minutes covered.
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