In a large bowl, combine eggs, milk, and dry bread crumbs.
In a large skillet heat 1 T. margarine.
Sauté chopped onion until soft, about five minutes. Lift out with slotted spoon.
Add to bread crumb mixture, along with ground chuck and ground pork, 1 1/2 t. salt, 1/4 t. dill weed, the allspice, nutmeg and cardamon.
With wooden spoon or your hands, mix well to combine.
Refrigerate, covered for 1 hour.
Shape meat mixture into meatballs, each about 1 inch in diameter.
Preheat oven to 325°.
In remaining hot margarine, saute meatballs, about half at a time, until browned all over.
Remove meatballs to a 2 qt. casserole as they are browned.
Remove skillet from heat.
Pour off drippings.
Measure 2 T. drippings, adding more margarine if necessary.
Pour back into skillet; add flour, the remaining 1/4 t. salt, and pepper stirring together to make a smooth mixture.
Gradually stir in beef broth; bring mixture to boiling, stirring constantly.
Add cream and remaining 1/2 t. dill weed.
Pour over meatballs in casserole.
Bake, covered, 30 minutes.
Garnish top of meatballs with fresh dill sprigs, if desired.