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Place frozen meatballs evenly in the slow cooker insert.
In a medium bowl, whisk beef broth, brown gravy mix, onion soup mix, ketchup, and Worcestershire sauce until homogeneous.
Pour the prepared gravy mixture over the meatballs, gently stirring to ensure all meatballs are coated.
Cover and cook on low heat for 4 to 6 hours until the meatballs are thoroughly heated and fork-tender.
In the final 30 minutes, whisk cornstarch and cold water together to create a smooth slurry. Stir into the cooker to thicken the gravy.
Spoon the meatballs and gravy over mashed potatoes, steamed rice, or cooked egg noodles and serve immediately.