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Preheat the oven to 350˚F. Lightly oil a rimmed baking sheet.
In a large bowl combine stuffing mix and milk and let sit for about 5 minutes, or until the stuffing absorbs the milk.
Add the beef, salt, pepper, and onions and use your hands to evenly mix the stuffing and onions into the meat.
Use your hands to roll the mixture into meatballs that are about the size of ping-pong balls and set on the prepared baking sheet.
Bake for about 30 minutes, or until browned and cooked through. Set aside to drain on paper towels while you make the sauce.
In a medium pot, combine ketchup, port wine, sugar, vinegar, and Worcestershire sauce. Bring to a boil, then reduce heat to a simmer and cook for about 10 minutes.
At this point you can either pour the sauce over the meatballs, tossing to coat, and serve, or transfer everything to a large slow cooker and let simmer over low heat for up to 3 to 4 hours.