In A Large Bowl, Combine The Eggs, Bread Crumbs, Parsley And Onion. Crumble Beef Over Mixture And Mix Well. Shape Into 1-1/2-In. Balls. Place In A 3-Qt. Slow Cooker. In A Small Bowl, Combine The Cranberry Sauce, Chili Sauce, Ketchup, Brown Sugar And Lemon Juice; Mix Well. Pour Over Meatballs. Cover And Cook On Low For 6 Hours Or Until Meat Is No Longer Pink.