In a large mixing bowl, combine ground beef chuck, evaporated milk, dry breadcrumbs, Worcestershire sauce, and onion soup mix. Mix until just incorporated and refrigerate for 1 hour.

Preheat the broiler to high and line baking sheets with parchment paper.

Shape the meat mixture into approximately 36 small meatballs and place them on the baking sheets.

Broil the meatballs for 2-3 minutes on each side, until browned.

In a saucepan, combine ketchup, brown sugar, port wine, and remaining Worcestershire sauce. Cook for about 5 minutes until smooth.

For slow cooker method, transfer meatballs to the slow cooker, pour sauce over them, and cook on HIGH for 1 hour.

For the Dutch oven method, stir in meatballs into the warmed sauce and simmer on medium-low for 30-40 minutes.