Wash, clean and thinly slice the radishes. Cut the chives into fine rolls. Mix the vinegar with oil. Marinate the radishes with the dressing, season with salt and pepper. Mix the chives and the lettuce.

Soak the rolls in cold water, peel the onion and cut into cubes.

Heat the butter in a pan, sauté the onions briefly and let them cool. Knead the onion, minced meat, well-squeezed bread roll, egg, mustard and chives, season with salt and pepper. Shape the mixture into 8 meatballs and wrap each with 1 slice of bacon.

Heat the butter lard in a pan and fry the meatballs over a medium heat for 4-5 minutes on each side.

For the chives and mashed potatoes: Peel and quarter the potatoes, simmer in salted water for about 20 minutes. Drain with about 200 ml of milk and 1-2 tablespoons of butter and mash to a pulp. Cut the chives into rolls and fold them into the mashed potatoes.

Spread the meatballs with chives, mashed potatoes and radish salad on plates and serve.