Norwegian meatballs with potatoes, carrots, mushy peas and brown sauce/gravy.

Meatballs: 

• 250 grams / (half a pound) of minced meat 
• 1 tsp salt 
• 1 tsp black pepper 
• 1 egg 
• 2-3 tbsp milk 
• one half onion, chopped. 
• 2-3 tbsp potato or corn starch. 

Add one ingredient at a time in the listed order until evenly mixed. Use medium heat for the frying pan so they will be cooked thoroughly. Using one hand and a spoon (dip in water to prevent from sticking to hand/spoon), make fairly large meatballs that you flatten to about half an inch in the frying pan. 

Now, usually one would make the sauce from the fat remaining in the frying pan but this I find produces something rather dull and full of little burnt lumps of carcinogens. So, in order to avoid health issues I suggest the following sauce: 

• 1 spoon butter 
• 1-2 spoons plain flour 
• water + powdered chicken stock (or the real thing if you have) 
• sugar colouring (darkens the sauce) 
• a few spoons of heavy cream 
• Worcestershire sauce
• 1 tsp rosemary 
• 1 tsp thyme 
• salt or pepper if needed. 

Melt butter, add flour and stir, then add water and stock. Make an even sauce, then add seasonings. When colouring, add sugar colour until quite dark, then add cream for “correct” color.