Place the frozen meatballs in a large skillet, and add the water. Heat over medium heat, allowing the water to simmer and for the meatballs to thaw and brown slightly. Heat for 5-7 minutes until the meatballs are completely thawed. Transfer the meatballs to the slow cooker. (If you have a slow cooker with a browning setting, you can do this step directly in the slow cooker.)

In a mixing bowl, add the cranberry sauce, tomato paste, soy sauce, sriracha, vinegar, honey orange zest, minced onions, garlic salt and pepper. Using a large whisk, mix together well until all ingredients are fully combined.

Pour the sauce over the meatballs. Using a rubber scraper or wooden spoon, stir to coat the meatballs in the sauce.

Place the lid on the slow cooker and cook on low for 2-4 hours, or on high for 1 hour.

For a party, keep the meatballs on the low or warm setting and serve directly from the slow cooker.