In a bowl, mix together the ground beef, pork, pork belly mince, oil, pepper, allspice, egg, dijon mustard, milk, cream, breadcrumb, and a pinch of salt. Keep this mixture chilled.

Shape the mixture into meatballs weighing about 45 g each.

In a pan, brown the meatballs, then transfer them to a tray and finish cooking in an oven preheated to 180 °C.

To prepare the potato base, sprinkle salt on a tray, layer with sliced potatoes, and bake. Once done, mash the potatoes to create a smooth pommes puree and set aside.

For the cream sauce, deglaze the pan with the drippings from the meatballs. Add cream, peppercorns, bay leaf, thyme, and rosemary, and heat the mixture to around 80 °C.

To make a quick pickle, mix vinegar, sugar, water, yellow mustard seeds, salt, and spices. Pour this over sliced cucumbers and let them marinate.

For the creamy potato mash, soak potato skins in equal parts milk and cream, then add butter, salt, and spices. Mash and blend until smooth.

Sauté chopped shallot and garlic in a pan until softened. Add about a liter of stock, then stir in the infused cream sauce and let it reduce.

Prepare the cranberry sauce by simmering cranberry jam with sugar, a pinch of salt, lemon juice, and a dash of dijon mustard until it thickens.

To assemble the dish, layer the creamy potato mash on a plate, top it with the meatballs, drizzle with cranberry sauce, add dill pickles, and finish with the cream gravy. Serve hot.