• In a saucepan on low heat, gently sweat the onions in butter until they turn clear and translucent. Set them aside to rest. 
• Mix the breadcrumbs, eggs and milk in a mixing bowl.
• Add the rest of the ingredients, namely minced beef, minced pork, onions, allspice, salt and pepper. Mix everything thoroughly and refrigerate for 30 minutes.
• After refrigerating, roll the meatballs into the size of a tablespoon.
• Prepare a glaze by combining melted butter and a pinch of allspice. Glaze the meatballs and the baking tray.
• Bake the meatballs in a preheated oven for 20 mins at 220 degrees Celsius or until they are browned.

Gravy

• To prepare the gravy, heat a pot on low heat and add butter.
• Once the butter has melted, add the flour and mix them together.
• When the flour and butter mixture starts to develop a nutty aroma, which should be about five minutes in, add the beef stock. 
• Add soy sauce, whipping cream, chilli powder, salt and pepper.
• When the sauce has reduced to half, remove the pan from the stove.

Cranberry Sauce

• To prepare the cranberry sauce, start by boiling water in a saucepan. 
• Add sugar when the water starts to boil and stir occasionally until it thickens.
• Add in the cranberries while stirring and gently pressing them. 
•  Continue cooking the mixture for around 10 minutes. Remove from heat when the mixture has been reduced into a thick jam. 
• Plate the meatballs and place a dollop of cranberry sauce at the side. To serve, pour the luxurious gravy all over the meatballs.