Mince the onion and add to a bowl along with the minced meat, salt, pepper and a splash of water. Combine with a fork.
3
Form the meat mixture into round, but slightly flat patties and cook them in a frying pan with butter until golden brown on both sides.
4
Make the gravy by browning butter in a saucepan. Stir in flour, and simmer on low heat until golden.
5
Add vegetable bouillon, water and creme fraiche. Stir. Let the sauce simmer for about 5 minutes.
6
Add the cooked meatballs to the sauce. Pour some water into the hot frying pan (where the meat was initially cooked) and transfer this broth to the saucepan.
7
Let the meatballs simmer in the sauce for about 10 minutes.
8
Serve the meatballs with boiled potatoes and cauliflower.
