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Ingredients

3 pounds ground beef chuck 1 (14 ounce) can evaporated milk 1 (1 ounce) package onion soup mix ¼ cup dry bread crumbs, or as needed 1 tablespoon Worcestershire sauce 2 cups ketchup 1 cup brown sugar ½ cup port wine 1 tablespoon Worcestershire sauce

Nutrition Info

269.8 calories carbohydrate: 21.8 g cholesterol: 60.5 mg fat: 12.4 g fiber: 0.3 g protein: 16.9 g saturatedFat: 5.2 g servingSize: - sodium: 600.2 mg sugar: 18.6 g transFat: : - unsaturatedFat: : -

Mix ground chuck, evaporated milk, onion soup mix, bread crumbs, and 1 tablespoon Worcestershire sauce together in a bowl. Refrigerate for 1 hour. Form approximately 40 small meatballs and place on a baking sheet.
Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil meatballs until just browned, 2 to 3 minutes. Turn meatballs over and continue broiling until browned on other side, about 2 minutes more.
Transfer meatballs to a slow cooker.
Combine ketchup, brown sugar, port wine, and 1 tablespoon Worcestershire sauce in a saucepan over medium heat. Cook and stir until dissolved, about 2 minutes. Pour over the meatballs in the slow cooker. Cook on High until meatballs are no longer pink in the middle and the sauce is thick, at least 1 hour.

40 meatballs

I get raves every time I make this recipe!