Party balls with three dips

Ingredients for 8 servings:

• 3 rolls, from the day before
• 2 m.-sized onion(s)
• 1 kg minced meat, mixed
• 4 m.-sized eggs
• salt and pepper
• 2 tbsp mustard
• 2 tbsp oil
• 500 g yogurt
• 300 g salad cream, light
• 1 tsp curry powder
• Cayenne pepper
• 1 can of tangerine(s)
• 1 tbsp brandy
• 3 tbsp tomato ketchup
• Worcestershire sauce
• Paprika powder, sweet
• 4 gherkins
• possibly olives, mandarins, gherkins, pearl onions, small skewers and parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

can be prepared well, as meatballs are suitable for freezing

Soak the rolls in cold water. Peel and chop the onions. Knead with the minced meat, squeezed-out rolls, 2 eggs, salt, pepper, and mustard. Form into about 30 balls. Fry in batches in hot oil for about 10 minutes. Hard-boil 2 eggs. Refresh, peel, and let cool. Mix the yogurt and salad dressing. Season with salt and cayenne pepper. Divide the yogurt sauce into thirds. Mandarin curry dip: Mix 1 portion of yogurt sauce with the curry, drain the mandarins, and fold in. Cocktail sauce: Mix 1 portion of yogurt sauce with brandy, ketchup, and Worcestershire sauce. Season with paprika. Egg remoulade: Finely dice the eggs and gherkins. Stir into the remaining sauce. Season with Worcestershire sauce. Thread the meatballs onto skewers, possibly with olives, mandarins, gherkins, and shallots, and garnish with parsley. Serve with the dips. The meatballs can be prepared in advance and frozen until ready to eat.