Finely grate an onion and place it in a bowl along with salt, pepper, flour, eggs, and minced pork. Mix it well until everything is nicely combined into a smooth and soft mixture.

Place the mixture in the fridge and let it rest.

20-30 minutes before frying the meatballs, take the mixture out and let it sit on the kitchen counter.

Melt plenty of butter in a pan, shape the meatballs using a tablespoon and fry them for 5-7 minutes on each side over medium heat.

When the meatballs are turned, spoon melted butter over them.

They are now ready to serve.

 

Peel the potatoes and carrots, and boil them in salted water for about 20 minutes.

If you poke the potatoes with a sharp knife, they should fall off when you lift the knife. That's how you know they are ready.

Keep 4 dl of the boiling water; it will be used for the gravy.

In this recipe, the potatoes were nice, so they were just washed/rinsed, and the peel was left on.

When the meatballs are done, place them in a baking dish and either put them in the oven at 150 degrees Celsius (302 degrees Fahrenheit) or cover with foil.

Turn up the heat for the pan with the cooking fat/butter and let it heat up for a few minutes.

Add the flour to the pan and whisk well so it absorbs the butter. Ensure it doesn't form lumps.

Pour the milk into the pan and continue whisking to remove all lumps.

Add 1 dl of the potato boiling water to the gravy and when it thickens, continue adding 1 dl of liquid to the gravy.

Add cooking brown and whisk until the gravy has the right consistency.

Season with salt, pepper, lemon juice, vinegar, and sugar.