Dutch meatball with onions and gravy

Heat 2 tablespoons of butter and fry the onion at medium height in about 5 minutes until light brown. Let the bread soak in the milk and crumble it above the minced meat.

Scoop the fried onions out of the butter and add them together with the meatballs and the egg to the minced meat. Knead everything well and shape 6 to 8 balls. Let them stiffen in the refrigerator for at least half an hour.

Heat the rest of the butter in the same pan where the onions are baked and fry the meatballs around brown. Add a few tablespoons of water and let the balls cook until they are low in about 10 minutes. Turn them occasionally and do not place a lid on the pan.