Whisk cream of mushroom soup and beef broth together in slow cooker.
Add Worchestersire sauce, garlic powder, onion powder, paprika and pepper.
Add frozen meatballs and stir.
Cook on high 3-4 hours or low 5-6 hours.
Before serving, add sour cream to the slow cooker and stir.
Mix water and cornstarch together to make a slurry. Add to slow cooker, stir, and let sit 5-10 minutes. Sauce will thicken slightly to create a gravy.
Serve over noodles, mashed potatoes or rice.