Mini meatballs with mustard dip

Ingredients for 4 servings:

• 1 roll, from the day before
• 1 onion(s)
• 1 tbsp clarified butter
• 500 g minced meat, mixed
• 1 egg(s), (size M)
• 2 tbsp parsley
• some salt and pepper
• 1 gherkin(s) (50 g)
• 100 g mayonnaise
• 3 tsp mustard, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

For the meatballs: Soak the bread rolls in lukewarm water. Peel and dice the onion, and fry in 1 tbsp clarified butter until translucent. Squeeze the bread rolls firmly and tear them apart. Place them in a bowl with the minced meat, egg, onion, chopped parsley, salt, and pepper and knead. With oiled hands, form small meatballs and place them on an oiled baking sheet. Bake in a preheated oven at 225°C (fan oven 200°C) on the middle rack for 15 to 20 minutes until golden brown. For the mustard dip: Finely dice the gherkin. Mix together the salad mayonnaise and hot mustard. Stir in the cucumber cubes. Serve with the meatballs.