In a crockpot, combine cranberry sauce, chili sauce, brown sugar and lemon juice.
Simmer on low for 90 minutes; stirring occasionally.
Add meatballs and continue to cook for another 90 minutes.
Pre-heat oven to 350°F.
Spray two mini size muffin tins, 24 molds total, with non-stick cooking spray.
Lightly flour working surface and extend dough onto it.
Use a 2.5” cookie cutter to make rounds of dough.
Place the dough rounds in each muffin mold.
Make sure to press the dough up the sides of the muffin molds.
Place one meatball in each muffin mold.
Lightly press the meatballs down into the dough mold.
Cover each meatball with the cranberry and chili sauce.
Top with shredded cheese and fresh parsley.
Bake meatball cups for 10 minutes.
Serve warm or cold.
