Grate the onion as finely as possible, or blitz it to a puree in a food processor.

Mix the pork, onion, flour, egg, salt and a generous grinding of black pepper in a large bowl, stirring with a wooden spoon until combined. The mixture should be quite wet, but add a little extra flour if you think it is too sloppy.

Heat a large heavy-based frying pan over a medium heat.

Melt 25g of butter in the pan until it is dark brown and bubbling, then turn the heat down a touch. Using two tablespoons, form the meat into oval shapes, touching them as little as possible, then add them to the pan, flattening them slightly.

Fry on one side for four to five minutes until a crust has formed and they have changed colour from pink to white about half way up. Flip them over and cook the other side; you will know the meatballs are cooked when they feel firm to the touch when poked.