Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs (it can help to wet your hands for this).

Heat a large nonstick pan over medium-high heat. Add the meatballs and cook until golden, turning occasionally until browned on all sides and cooked through, about 10-15 minutes. Transfer to a plate and set aside. Do not clean the pan.

Add the butter to the now empty pan and melt over medium heat. When melted, add the allspice and heat for about 1 minute to bloom the flavors of the spice. Add in the broth, gelatin, glucomann, bay, and thyme and bring to a boil and reduce until thickened, about 15 minutes. Remove the pot from heat and stir in the remaining ingredients except the parsley. Stir well to combine evenly, especially if using cream cheese. Season to taste with salt and pepper. Add back the meatballs to warm through. Garnish with parsley and serve.