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