Step 1

In a medium bowl, whisk together cranberry sauce, ketchup, brown sugar, Dijon, maple syrup, apple cider vinegar, Worcestershire and cinnamon; season with salt and pepper, to taste.

Step 2

Place meatballs into a 3-qt slow cooker. Stir in cranberry mixture.

Step 3

Cover and cook on low heat for 3-4 hours, or until bubbly and the meatballs are heated through.

Step 4

Serve immediately, garnished with chives, if desired.