For the sauce, pour  the cranberry sauce, tomatoes, sugar, lemon juice, ketchup and salt into a large saucepan over medium heat. Mix well and bring the mixture to a simmer. Cook the sauce over a simmer, mixing often, for 5 minutes.

For the meatballs, gently mix the garlic, onion, beef, egg, salt and pepper together in a large mixing bowl. Roll into 50 small uniform meatballs and place onto a tray. Gently place the meatballs into the sauce. Cook, partially covered, over a gentle simmer on low heat for about 1 ½ to 2 hours, stirring occasionally, until the meatballs are cooked through  and the sauce has thickened. Transfer the meatballs and sauce from the heat and cool to room temperature. Refrigerate overnight or for 6 to 8 hours. 

To serve, skim any excess fat from the meatball and sauce mixture. Reheat the meatballs and sauce in a pot over medium heat, stirring often, for about 20 minutes or until the meatballs are hot.

Serve hot.