Fry the diced onion over a medium heat until it softens. Set it aside for a few minutes to cool down.

In a large mixing bowl, add the minced pork, cooked onions, breadcrumbs, sage, egg, salt and pepper. Get stuck in with your hands and mix it really well.

Roll the mixture into equal sized meatballs. Pan fry them over a medium to high heat until they are golden all over.

Remove them from the pan and set aside for now, add the butter and cook until it melts.

Add in the flour and stir to make a roux. Keep cooking, stirring often, until it starts to turn a dark brown. This will add flavour and make the gravy a rich darker colour.

Add the meatballs back into the pan, then bring to a simmer and cook until the gravy has thickened, and the meatballs are cooked through.

Season to taste then dish up with mashed potato and vegetables.