Spray the bottom of your slow cooker lightly with cooking spray. Add frozen meatballs to the bottom of pot.
In a large bowl stir together cranberry sauce, cocktail sauce, brown sugar, water, and barbecue sauce and pour over meatballs.
Cook on LOW for 4-6 hours or HIGH for 2-3 hours.
Serve warm garnished with chopped green onions, if desired.
Storing Instructions: Store crockpot meatballs in the refrigerator for 3-4 days in a sealed container. Reheat in the microwave or on the stove top until warmed through.Meatballs: Frozen pre-cooked meatballs are recommenced. Fresh uncooked meatballs can be used, but I recommend a lean meat so the meatballs don't add a lot of grease to the sauce.Stove-top Instructions: Add ingredients for the sauce to a saucepan and stir until smooth. Add the meatballs and stir to coat. Bring to a boil, then reduce heat to simmer. Cook for 8-10 minutes for thawed meatballs, or 14-16 minutes for frozen meatballs.