Crock Pot Cranberry Cocktail Meatballs

In a large bowl, combine the ground beef, milk, plain bread crumbs, eggs, onion powder, garlic powder, dried parsley, salt and pepper. Gently combine all ingredients to blend. Shape into meatballs approximately 1 inch round. In the crockpot, stir together cranberry sauce, ketchup, dijon mustard, apple cider vinegar, brown sugar, and Worcestershire sauce. Gently place the meatballs in the slow cooker with the prepared cranberry sauce, recipe belowCook on low for 3 hours, check for tenderness and meat should be cooked through. Should take no more than 4 hours to complete cooking. Ready to serve. Sprinkle with chopped fresh parsley, optionalMeatballs can be prepared ahead and reheated. Meatballs can also be frozen and used at a later date.