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Add a squeeze of olive oil followed by onions and a pinch of salt into a preheated pan over medium heat. Saute for 4-5 minutes or until softened. Transfer to a bowl and add buttermilk, egg, bread, beef, pork, garlic, salt, allspice, pepper, and nutmeg. Mix until well combined. Divide and roll into 24 2oz/60g meatballs. Place meatballs on a parchment lined sheet tray and seer into 500F/260C oven for 20-25 minutes. Flip meatballs over and return to oven for 5-8 minutes to brown on the bottom.
Add ingredients for cranberry jelly to a small saucepan and heat over medium high. When boiling, stir and cook down for 10-15 minutes.
Add butter into heavy-bottomed pot over medium. When butter is melted, add flour and stir until combined and no lumps remain, about 30 seconds. Continue to cook for about 30 more seconds. Add wine and stir. Cook for 30 seconds while stirring. Add beef stock and cook for 1-2 minutes until boiling and thickened. Add dijon, worcestershire, and cream and stir. Reduce heat to low and simmer for 10 minutes. Taste for seasoning and adjust with salt if needed.
Bring potatoes and water to a boil and cook until tender, about 15-20 minutes. When done, drain off water, add butter and stir. Add salt to season.