Place the mince/ground beef, onion, breadcrumbs, allspice, nutmeg, garlic powder, pepper, salt and egg in a large bowl. Using clean hands mix until all the ingredients are combined.
Roll into 16 - 18 small meatballs and set aside.
Heat 1 tablespoon of oil in a frying pan / skillet and over a medium heat add the meatballs, turning until they are brown all over and are cooked through. Remove from the skillet and place on plate and cover until needed.
Still with the pan on a medium heat, add a couple of tablespoons or stock to the pan. Use a wooden spoon to de-glaze the pan by scraping all the browned bits from cooking the meat into the liquid so that it melts. Add the Worcestershire sauce, Dijon mustard and the rest of the beef stock and stir.
Bring to a boil and then reduce the heat and simmer until the sauce has reduced by a half.
Reduce the heat further to a low heat and stir in the Philadelphia cheese, making sure that it has all melted before adding the cooked meatballs. Stir and cook for a further 5 minutes.
Serve on courgette / zucchini noodles, or with rice or potatoes or noodles if you have the SmartPoints to do this.