In a large mixing bowl, combine the ground beef, evaporated milk, breadcrumbs, 1 tablespoon of Worcestershire sauce, and onion soup mix. Stir until the mixture just comes together. Cover and refrigerate for at least 1 hour.

Move the oven rack to the highest level, about 6 inches from the top. Preheat the oven to broil. Line a baking sheet (or two) with parchment paper.

Portion the meat mixture into approximately 36 small meatballs. Place them on the lined baking sheet(s) with space between each meatball.

Broil the meatballs for 2-3 minutes until they begin to brown. Turn the meatballs, then broil for another 2 minutes on the other side. Repeat if necessary for multiple trays. Remove from the oven.

Dutch Oven Method: In the Dutch oven, combine the ketchup, brown sugar, wine, and remaining Worcestershire sauce. Simmer over medium heat for 2-3 minutes until the sugar dissolves and the sauce is smooth. Add the broiled meatballs, cover, and simmer on low heat for 30-40 minutes until the meatballs reach 160°F and the sauce thickens.

Slow Cooker Method: Combine the ketchup, brown sugar, wine, and remaining Worcestershire sauce in a medium saucepan over medium heat. Cook for about 2 minutes until the sugar dissolves and the mixture is smooth.

Transfer the broiled meatballs to a slow cooker, pour the sauce over, and cook on HIGH for 1 hour until the meatballs reach 160°F and the sauce thickens.

If using fresh cranberries, stir them in about 5 minutes before serving. Keep the Dutch oven covered on low or turn the slow cooker to LOW until ready to serve. Enjoy!