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Adjust 2 oven racks to the upper middle and lower middle positions. Preheat oven to 400 degrees. Line two baking sheets with foil and set racks coated nonstick spray on top.
In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add beef, pork, onion, allspice, nutmeg, and salt and pepper to taste. Using a strong rubber spatula or your hands, mix well.
Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and lay on prepared baking sheets about 2 inches apart. You should have 24 meatballs.
Arrange on rack and bake until browned with crispy edges, about 15 to 20 minutes.
In a large skillet, melt butter until the foaming subsides. Stir in flour and cook for one minute. Add chicken broth, brown sugar, and beef base. Bring to a boil and simmer for 5 minutes until reduced to about 2 cups.
Stir in heavy cream and return to a simmer. Add meatballs, cover and cook until the meatballs are heated through and the gravy has thickened. Season to taste with salt and pepper.
Serve with mashed potatoes or buttered egg noodles and cranberries.