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Grease a 6 quart Crock pot and add the meatballs.
Combine the dry onion soup mix, brown gravy mix, 2 tablespoons of ketchup, 1 tablespoon of Worcestershire sauce and 2 cups of low-sodium beef broth. Whisk to combine and pour over the meatballs.
Put the lid on and cook on low for 5 hours.
Make a slurry with 1 tablespoon of water and 1 tablespoon of cornstarch. Stir the slurry into the Crock pot and allow to cook for an additional 10 minutes.
Serve the meatballs over mashed potatoes or egg noodles.