mmmmm golden brown goodness!
Option #1: I could have made just enough of the broth according to package directions to cover the meatballs, poured it over them and baked them for another half an hour. This will bring moisture to the meatballs and flavor as well. Then after that half an hour bake in the broth you can pour off the extra and add in a BBQ sauce and the throw them back into the oven just to get a nice glaze going. This is what I usually do but I felt like a brown/beefy flavored gravy so I opted for option #2.
Option #2: I put enough water in a pot for 2 packages of the broth but added in 3 packaged instead. I added about 1/4 cup of flour to a bowl and then added about 1 cup of milk to the flour slowly stirring between each addition so that the flour didn't get lumpy. Then poured the flour mixture into the broth. Then I added some black pepper and oregano to the gravy. After this I just heated it on the stove until it had boiled and thickened up. Poured it over the meatballs and popped them back into the oven for 30 minutes. This does the same job as option #1 of adding salt and moisture but with the added bonus of being able to serve them straight from the oven with the creamy beefy gravy.