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In a large mixing bowl, combine the heavy cream and egg. Mix well.
Add the torn dark bread to the cream mixture. Mix and let it sit for a few minutes to soften.
Meanwhile, melt 2 tablespoons of the butter in a skillet over medium heat.
Add the onion to the skillet and cook until softened.
Remove the skillet from heat and let it cool slightly.
Transfer the onion to the cream mixture. Mix well.
Add a pinch of salt and the allspice to the mixture.
Add the ground pork and ground beef to the mixture. Mix well.
Add the baking powder and all-purpose flour to the mixture. Mix until combined.
Shape the mixture into meatballs, about 1-2 inches in diameter.
In the same skillet, melt 2 tablespoons of butter over medium heat.
Cook the meatballs in batches until browned on all sides. Remove from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter.
Sprinkle the flour over the melted butter and whisk to combine.
Gradually add the chicken broth, whisking constantly to prevent lumps.
Add the light brown sugar, soy sauce, and lemon juice to the skillet. Stir well.
Bring the sauce to a simmer and cook for 5 minutes, or until thickened.
Return the meatballs to the skillet and coat them with the sauce.
Cover and simmer for 15-20 minutes, or until the meatballs are cooked through.
Garnish with fresh dill or parsley before serving.