Preheat the oven to 180'C and set a baking tray aside.
Add the bread, parsley, allspice and salt and pepper to a food processor and whizz until in crumbs. Add to a large mixing bowl along with the pork mince, crushed garlic and beaten egg. Using your hands, mush together until thoroughly mix and then roll into approx 16 golf-ball sized balls. (This worked out around 40g per ball, if you want to be precise!)
Add the butter and olive oil to a large pan and heat until the butter had melted. Add the meatballs to the pan and fry on a med-high heat, turning until the balls have browned on the outside. Transfer to the baking tray and place in the middle of the oven for 15-20 minutes. Set the pan aside - you can use this for the sauce and keep all the lovely flavours from the meatballs, so don't wash it up!
Melt the butter in the pan, and once melted add the gluten free flour. Stir and cook for around 1 minute.
Slowly add the beef stock, crème fraîche and water to the butter/flour mix, whisking until it forms a smooth, thick sauce. Bring to the boil then turn down to a low heat. Add the Worcester sauce and mustard and season generously with salt and pepper to taste.
When the meatballs are done, remove them from the oven and add to the sauce. Stir gently to ensure they are coated. Sprinkle with chopped, fresh parsley and serve with mash potato (or rice if you prefer) and some cranberry sauce on the side.