Use 500 grams of minced beef and 500 grams of ground pork. Put it in a mixing bowl or container.
Add one egg, some salt and pepper, 3 grams of dijon mustard, 28 milliliters of ketjap manis, 15 grams of heinz tomato ketchup, 4 milliliters of worchestershire sauce and 20 grams of bread crumbs. Mix everything by hand.
Optional: if the meat is too soft you can always add more breadcrumbs if needed.
Make the meatballs 30 grams each.
Use a deep saute pan over medium heat and add liquid baking butter.
Add the meatballs when the butter turns golden.
Turn the meatballs when they are brown.
After 8 minutes of baking let the meatballs rest briefly.
Fill a measuring cup with 400 ml of water and one bag of kania gravy natural. Put the gravy in the deep saute pan.
Return the meatballs to the pan.
Let the meatballs simmer for 20 minutes.
After the 20 minutes enjoy your meatballs!