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Mix - In a large bowl, add all meatball ingredients and mix with a large spoon until well combined.
Roll meatballs - Roll into 1 ½ tablespoon sized balls and place on a plate. Heat the olive oil in a large skillet over medium heat.
Cook meatballs - Brown the meatballs in batches, being careful not to crowd the pan. Cook for about 1 minute on each side, using a spoon or fork to rotate them until cooked on all sides. Add more oil if needed and lower heat if needed (if they start to burn too quickly). Set all cooked meatballs aside while you make the gravy.
Make the gravy - In the same pan you previously used, melt the vegan butter over medium heat. When it begins to bubble, sprinkle the flour in the pan and stir and cook for 30 seconds. Add the broth to the pan a little bit at a time, stirring constantly. Once all the broth is added, slowly stir in the vegan cream, Worcestershire sauce and dijon mustard. Whisk until creamy and smooth. Add salt and pepper to taste.
Add meatballs to gravy - Add the meatballs back to the pan with the gravy and simmer on low heat, uncovered for 10 minutes, stirring occasionally.
Serve - Serve over mashed potatoes or cooked pasta.