In a small saucepan, bring water and sugar to a low boil. When sugar dissolved, slowly add cranberries and lemon juice. Boil until cranberries "pop" and become soft. Lower heat and simmer about 5-7 minutes, until most of the cranberries have popped and the sauce thickens slightly. Remove from heat and add barbecue sauce and brown sugar. Stir well to combine.

Add entire package of frozen meatballs to a slow cooker (no need to thaw). Pour cranberry sauce over meatballs.

Slow cook on high for 2 hours or low for 4-5 hours.