Combine all the ingredients, except for the meatballs, in a large pot. Whisk over medium heat until cranberry jelly is fully melted into the sauce, about 5-10 minutes.
Add the meatballs to the pot, cover, and cook 25 minutes; stirring occasionally.
Alternately, prepare Tangy Cranberry Meatballs in a slow cooker. Add the meatballs into the slow cooker. In a mixing bowl, whisk together the remaining ingredients and pour over the meatballs. Heat on low for 8 hours or high for 4 hours.
After slow cooking, stir the meatballs well.
Serve Tangy Cranberry Meatballs as an appetizer or hors d'oeuvres using cocktail toothpicks.
