How about Danish meatballs - traditionally eaten with boiled potatoes, veg and gravy (although in our house we have them with pasta). 1 lb 5% minced pork, 1 finely chopped onion, 1 cup of milk, 1 cup of flour, 1 egg, salt n pepper(you can add garlic/curry powder if you feel adventurous) but this is just the basic. Butter for frying. Put meat in a bowl and make a well. Add all the other ingredients in the well and mix ingredients in the well first and gradually incorporate the mince. When mixed well you should be able to make a ball easily without mince to sticky - if it feels too wet add some flour to the mince and mix. Use a tablespoon of mince for each meatball(can be as big or as small as you like). Use butter(I use lighter option butter) to fry - NOT oil/lard - this is a Danish meatball. Let butter go brown before adding meatballs to frying pan. Don’t forget to flatten meatball slightly. Meatball should be brown on both sides and cooked through. Velbekommen. Oh and they are even better cold
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