In a large bowl, combine ground beef, evaporated milk, dry breadcrumbs, 1 tablespoon Worcestershire sauce, and onion soup mix. Use your hands to mix until just combined, then refrigerate for at least 1 hour.

Preheat your broiler while the meat mixture chills and line a baking sheet with parchment paper.

Shape the mixture into approximately 36 small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.

Broil the meatballs for 2-3 minutes on each side until browned and cooked through.

In a medium saucepan over medium heat, combine ketchup, brown sugar, port wine, and the remaining Worcestershire sauce. Cook until the mixture is smooth.

Transfer the broiled meatballs to a slow cooker and pour the prepared sauce over them. Cook on HIGH for about 1 hour.

Alternatively, use a Dutch oven, mixing gently and simmering over medium-low heat for 30-40 minutes.

Serve the meatballs on a platter, garnished with fresh cranberries or parsley.