For the meatballs, preheat the oven to 350 degrees. Combine the ground beef, bread crumbs, eggs, garlic salt and pepper. Shape into about 40 meatballs and place them on the baking sheet. Bake for 20 minutes or until browned. 

Drain off fat and place in a airtight container if refrigerating or freezing to use later. 

Mix together the cranberry sauce, ketchup, and cayenne pepper.

Stove top directions:  Put the cooked meatballs in a large saute pan and pour the sauce over the top. Simmer on low heat for 30 minutes. 

Slow Cooker directions: Put the cooked meatballs in the slow cooker and pour the sauce over the top. Cook on low heat for 4 hours. 

To cook from frozen: Put the frozen meatballs in the slow cooker and pour the sauce over the top. Stir gently to coat. Cook on low heat for 6-8 hours.