In a large mixing bowl, combine the ground beef, evaporated milk, dry breadcrumbs, Worcestershire sauce, and onion soup mix. Mix until just combined, ensuring not to overwork the meat. Cover the bowl with plastic wrap and refrigerate the meat mixture for at least 1 hour.

Adjust your oven rack to the highest position for optimal broiling and preheat the broiler to high.

Once the mixture has rested, take it out of the refrigerator and begin portioning it into approximately 36 small meatballs, roughly the size of a golf ball. Arrange them on a parchment-lined baking sheet, allowing a little space between each meatball for even cooking.

Place the baking sheet in the preheated broiler and cook for 2-3 minutes on each side until nicely browned.

While the meatballs are broiling, prepare the sauce by heating a saucepan over medium heat. Combine the ketchup, brown sugar, port wine, and the remaining Worcestershire sauce in the pan. Stir continuously until smooth and begins to bubble.

Once the meatballs are browned, transfer them to a slow cooker. Pour the warm sauce over the meatballs, ensuring they are fully coated. Set the slow cooker to HIGH and let them cook for 1 hour.

Alternatively, combine the meatballs and sauce in a Dutch oven and simmer on medium-low heat for 30-40 minutes.