Meatball, bacon and gravy

Fry the bacon for 4 minutes in a dry frying pan. Drain on kitchen paper. Fry the onion in the fat for 2 minutes. Meanwhile, soak the bread for 2 minutes in 150 ml water. Squeeze out, put in a bowl and add the mince. Add the bacon, onion, egg and pepper and salt to taste. Knead well.

Divide the mince into 4 portions and form balls with moist hands. Heat the butter in a frying pan and fry the balls over medium heat in 4 min. Brown. Cook over low heat for 20 minutes. Times regularly. Take out of the pan. Sprinkle the bag of gravy and 150 ml water into the pan and bring to the boil. Serve the gravy with the balls. Delicious with Greek beans and creamy potato leek purée.