Air Fryer Swedish Meatballs

• 1 medium Yellow onion
• 40 g Butter
• 60 g Breadcrumbs
• 1 Egg
• ½ tsp Allspice
• ½ tsp Black pepper
• 1 ¼ tsp Fine sea salt
• 250 g Minced beef
• 250 g Minced pork
• 300 ml Beef stock
• 1 tsp Dijon mustard
• 150 ml Double cream
• 120 g Lingonberry

1. Finely grate the onion. Melt 15 g of the butter in a frying pan over a medium heat, then cook the onion for 5 to 7 minutes until softened but not browned; tip into a mixing bowl to cool slightly.
2. Add the breadcrumbs, egg, allspice, black pepper and fine sea salt to the bowl, then add the minced beef and minced pork. Mix with your hands just until combined, then roll into 24 small meatballs.
3. Heat the air fryer to 200°C (390°F). Arrange the meatballs in the basket in a single layer (cook in batches if needed), then air fry for 10 to 12 minutes, shaking halfway, until browned and cooked through.
4. While the meatballs cook, make the gravy: melt the remaining 25 g butter in a saucepan over a medium heat. Pour in the beef stock and whisk to combine, then simmer for 3 to 4 minutes.
5. Stir in the Dijon mustard, then lower the heat and add the double cream. Warm gently for 2 to 3 minutes until lightly thickened; do not let it boil.
6. Add the cooked meatballs to the gravy and turn to coat, then warm for 1 to 2 minutes. Serve hot with the lingonberry alongside.

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