In a bowl, mix panko breadcrumbs, 1/4 cup heavy cream, 2 tbsp milk, the egg, and 1 tbsp Dijon mustard. Let sit for 5 minutes.
Add the minced beef, minced pork, allspice, salt, and black pepper to the bowl, mixing until well combined. Form into golf-ball-sized meatballs and chill in the fridge for 1 hour.
Boil the potatoes from cold water for about 35 minutes, or until tender. Peel the potatoes while warm, then pass them through a sieve.
Transfer the sieved potatoes to a pan over low heat and gradually fold in 1 cup of butter until creamy. Pour in 1 cup of milk, season with salt, and gently fold.
In a saucepan over low heat, cook 3/4 cup of sugar with the white wine vinegar, water, and mustard seeds until the sugar dissolves. Add the sliced cucumber and dill, then transfer to a container to make quick pickles.
Cook the cranberries in a pan over medium heat with 1/3 cup of sugar and lemon juice until they reach a jam-like consistency. Do not squish the berries so they retain their shape.
Sear the chilled meatballs in a pan with olive oil. Baste with the remaining butter, thyme, and rosemary until fully cooked, then remove the meatballs from the pan.
In the same pan, reduce the beef stock with the remaining 1 cup of heavy cream. Once reduced, whisk in 1 tsp Dijon mustard to make the gravy.
Warm the meatballs in the gravy before serving with the mashed potatoes, cranberry sauce, and quick pickles.
Cook it hands-free.
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