Prepare basmati rice according to package directions.
Meanwhile, combine ground beef, pork, bread crumbs, garlic, 1/2 tsp salt, pepper, nutmeg and allspice. Roll into 1-inch meatballs.
Heat oil in a large skillet set over medium heat; cook meatballs for 5 to 8 minutes or until browned all over. Transfer to plate.
Stir in mushrooms, thyme and remaining salt; cook for 5 to 8 minutes or until slightly browned. Sprinkle with flour; cook, stirring, for 1 to 2 minutes or until smooth. Gradually whisk in broth and cream; bring to boil.
Stir in meatballs. Reduce heat to medium-low; cook for 8 to 10 minutes or until sauce thickens slightly and meatballs are cooked through and tender. Remove from heat; stir in Parmesan and lemon juice.
Serve meatballs and sauce over rice. Garnish with chives and pepper.
For a kid-friendly dish, omit mushrooms or cut them into large pieces so it is easy to remove them.
Serve meatballs with a dollop of berry jam or cranberry sauce, if desired.