Combine cranberry sauce and chili sauce in a large saucepan. Cook over medium heat, whisking occasionally, until the cranberry sauce is melted and smooth. Add meatballs; stir gently to coat. Cook over medium-low heat, stirring occasionally, 12 to 15 minutes or until meatballs are heated through. Place in chafing dish or slow cooker to keep warm. Tip: To spice it up even more, add a teaspoon of cumin and a 1/4 tsp. of cayenne to the sauce while it is cooking. Makes 30 servings or dinner for 5.