Instructions

1. Mix the minced meat with salt and stir vigorously for about one minute or until the mixture is becoming firm and a bit tough. Many people forget that part but it is important since it helps hold the meatballs together.
2. Add pepper, onion, egg and flour and stir well. Finally add the milk and stir until the mixture is smooth. Cover the bowl and store in the fridge for about an hour.
3. Heat a pan on medium heat and add the butter. Shape the meatballs one by one by using a tablespoon and your hand. Take the amount of meat equivalent to a filled tablespoon and form a ball with your hand and the spoon. You may want to dip the spoon in water or the melted butter before shaping the ball. It makes the job easier. Fill the pan with meatballs. Do the cooking in batches if your pan is small.
4. When the meatballs start to crust on one side, turn them. You want a nice, golden brown colour. Keep turning them until they are brown all over and cooked in the middle. When done the meatballs should fill springy to the touch. Be careful not to overcook them or they will be become quite dry. If in doubt, cut a meatball in half and have a look/taste.

• Course : Lunch and picnic, Main courses
• Recipe Type : Meat
• Ingredient : Butter, Egg, Flour, Milk, Minced pork, Oil, Onion, Pepper, Salt