Combine ground pork, diced onion, egg, salt, and pepper in a mixing bowl.

Mix well, preferably using a stand mixer.

Add flour to the mixture and combine.

Gradually add milk until the mixture reaches a firm custard-like consistency.

Heat margarine (or a mixture of olive oil and butter) in a skillet over medium heat.

Using a soup spoon, form slightly oblong meatballs (approximately 2x3 inches) by scooping the mixture and shaping it against the inside of the bowl.

Alternatively, use wet hands to form the meatballs.

Carefully place the meatballs in the hot skillet and brown on all sides.

Continue cooking for about 10 minutes, turning occasionally to ensure even cooking.

Remove the cooked meatballs to a warming dish.

To make the gravy, deglaze the skillet with a little water (or potato water if making potatoes).

Mix a small amount of flour with water to create a slurry.

Add the flour slurry to the skillet and cook until the gravy thickens.

Add a dash of browning agent to achieve a nice brown color.

Taste and adjust seasoning as needed.

Serve the meatballs with the gravy.