Crockpot Cranberry Cocktail Meatballs

For the meatballs:
In a large bowl, combine lean ground beef, skim milk, plain whole wheat bread crumbs, eggs, onion powder, garlic power, dried parsley, salt and pepper to taste. Gently combine all ingredients to blend. Shape into meatballs approximately 1 inch round.

For the cranberry sauce
In the crockpot, combine cranberry sauce, low-salt ketchup, mustard, apple cider vinegar, and Worcestershire sauce.

Add the meatballs. Cook on low for 3 hours; check for tenderness and meat should be cooked through. It should take no more than 4 hours to complete cooking. Serve.

Meatballs can be prepared ahead and reheated. Meatballs can also can be frozen and used at a later date.