Sauté the onion in half the butter – tip onto a plate and leave to cool. Pour cream over breadcrumbs and soak. Combine the meat, onion and breadcrumbs in cream – then add in the egg and the all spice. Knead until its mixed thoroughly.
Divide the mixture and shape into small balls. Fry the meatballs in the remaining until they are caramelised on the outside.
To make the gravy, fry the onion, carrot and celery until tender in the butter and then transfer to a saucepan. Pour in the stock and simmer until reduced by half. Strain the gravy into a clean pan then stir in the redcurrant jelly, all spice and salt and pepper. Strain again to a larger sauté pan, add the cream and continue cooking until amalgamated. Season well and add the meatballs.
Serve 4 meatballs per person, with some red cabbage and sautéed potatoes and garnish with cranberries