Step 1

Place mince, onion, breadcrumbs, all spice, nutmeg and egg in a large bowl. Season. Use clean hands to mix until evenly combined. Roll level tablespoons of mixture into balls.

Step 2

Heat the oil in a large frying pan over medium heat. Add half the meatballs and cook, turning occasionally, for 3 minutes until golden brown. Transfer to a plate. Repeat with remaining meatballs.

Step 3

Place the stock and Worcestershire sauce in a slow cooker. Stir until combined. Add the meatballs. Cover and cook on Low for 6 hours.

Step 4

Whisk together the cornflour and 1 1/2 tbs water in a small bowl then add to the slow cooker. Add the cream. Stir gently until combined. Cover and cook on Low for a further 30 minutes or until thickened. Serve.