Preheat the oven to 200C
Peel and dice the onion, peel chop the garlic. Set a side .
In a clean bowl combine the mince pork, onion, garlic, bread crumb, double cream, all spice, nutmeg, salt and pepper. Then mix thoroughly.
Shape the mixture into balls of 40g each.
Place the meatballs in a baking tray and cook for 15 minutes.
Melt the butter in a large saucepan.
Add the flour and stir for 5 mins until the flour and butter have combined into a roux and turned golden-brown.
Add the white wine and stir vigorously until well incorporated, then gradually add all the chicken stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy.
Add the cream and the jam with salt, pepper and mix to combine.
Remove the meatballs from the oven and place in the gravy pan. Simmer gently for 5 minutes to allow the flavors to combine.
In a saucepan bring the white wine vinegar and sugar to the boil and take off the heat to cool.
Skin on shave the cucumber into thin ribbons using a peeler.
Chop the dill including the stalk and place in a large bowl and combine with the cucumber and pickle liquor.
Serve your meatballs and pickled cucumber with a dish like a potato rosti.
«If you want to add to or vary your pickled vegetables then the same process can use finely shaved carrot or courgette»