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1
Mix meat, onion, eggs and salt and pepper together (use a stand mixer if possible).
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2
Add the flour, mix together, and then add milk until all the milk is incorporated.
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3
The mixture should not be stiff but instead should have the consistency of a firm custard.
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4
Brown the margarine (or use a combo of olive oil and butter) in a skillet and form meatballs with the use of a soup spoon against the inside of the bowl, with the bowl tipped slightly and spoon dipped into the browned margarine.
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5
Form into slightly oblong balls approximately 7x5 cm (2x3 inches).
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6
(You can also use wet hands to form the meatballs.)
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7
Brown on both sides, and continue cooking till done, approximately 10 minutes, turning from time to time to cook evenly.
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8
Remove to a warming dish and make gravy from the fond left in the pan.
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9
Deglaze with a little water (if making potatoes with this dish, use the potato water) then add a little flour and water mixed together and cook until thickened.
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10
Add a little browning agent to make a nice brown gravy.
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11
Note: To check seasonings, dip out a small spoonful of the meat mixture and fry up to taste.
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12
At this point, you can add more salt and pepper if needed.
