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Combine breadcrumbs and ¼ cup cream in a bowl. Stand for 5 minutes. Add mince, onion, egg, potato and allspice. Season with salt and pepper. Mix well. Roll 2 level tablespoons of mince mixture into balls.
Heat oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, turning, for 4 to 5 minutes or until browned all over. Drain on paper towel.
Melt butter in pan over medium heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Gradually stir in stock, worcestershire sauce and remaining cream. Bring to the boil.
Return meatballs to pan. Simmer, stirring occasionally, for 5 to 7 minutes or until meatballs are cooked through and sauce has thickened. Serve with cranberry sauce, beans and extra mash. Sprinkle with dill.