We like to start the gravy while the meatballs are cooking in the air fryer. The timing is perfect for the meatballs and the gravy to finish at the same time. For serving, you can put the meatballs on a platter or in individual servings and ladle the gravy over the meatballs, or put the meatballs in the gravy and serve from the pan. Makes about 24 meatballs.
Combine all the meatball ingredients in a bowl (beef, pork, onion, breadcrumbs, garlic powder, salt, allspice, nutmeg, black pepper, and egg) and mix well.
Lightly oil your hands to help keep the meat from sticking to your hands as you form the meatballs. Roll into 1 1/2-inch sized meatballs (a small cookie scoop works great for quickly forming even sized meatballs).
Preheat air fryer at 380°F/193°C for about 5 minutes.
Lightly spray the basket/tray of the air fryer with oil. Add the meatballs into a single even layer (cook in batches if needed).
Spray the meatballs with oil to lightly coat.
Air Fry at 380°F/193°C for 8 minutes, then turn the meatballs. Spray meatballs with additional oil if they look dry.
Continue to Air Fry at 380°F/193°C, for another 2-4 minutes or until cooked through or to your liking.
Make the Gravy (while the meatballs air fry): Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth.
Whisk in the broth, cream, Worcestershire sauce, and Dijon mustard. Season to taste with salt and pepper, and bring to a simmer. Simmer for about 3-5 minutes or until thickened.
Serve the meatballs with the gravy. Garnish with optional chopped parsley. Serve with lingonberry jam if you have some.