Meatball Skewers

Ingredients

• 1 stale roll
• 1 onion
• 2 Garlic cloves
• 1 bay leaf
• 4 tbsp plant oil
• 500 g mixed ground meat
• 1 egg yolk
• 1 tsp sharp mustard
• Salt
• Pepper
• 2 tbsp olive oil (for drizzling)
• 0.5 cucumber
• 1 tomato
• 150 g quark
• 2 tbsp lemon juice
• 1 pinch lemon zest
• Salt
• Pepper
• cocktail tomatoes (for garnish)

Instructions

1. 1.

   Soak the roll in lukewarm water.

2. 2.

   Peel and finely dice the onion and garlic, then sauté with the bay leaf in 1 tbsp hot oil until translucent. Remove the bay leaf and mix the onions, garlic, drained roll, ground meat, egg yolk, mustard, herbs, salt, and pepper into a well‑formed meat mixture.

3. 3.

   With wet hands form small balls and slowly fry them in 3–4 tbsp hot oil for about 10 minutes on all sides until golden brown.

4. 4.

   Wash the cucumber and slice a few thin rounds for garnish; grate the remaining cucumber and squeeze out excess moisture with a kitchen towel. Dice the tomato, removing the stem, and mix it with the cucumber in the quark. Add lemon juice and zest, seasoning with salt and pepper to taste.

5. 5.

   Thread each meatball onto small wooden skewers, place about 1 tsp of the quark mixture on top, and garnish with cucumber slices. Optionally add halved cocktail tomatoes before serving.