with Yogurt Dip
- 1 small Red onion
- 1 small Garlic clove
- 2 tablespoons Canola oil
- 1 ounce Caper
- 10 ounces lean ground Veal
- 1 tablespoon Breadcrumbs
- 1 Egg
- ½ bunch Chives
- 3 sprigs Chervil
- 3 sprigs Dill
- 1 Lemon
- 5 ounces low-fat Yogurt (low-fat)
Peel the onion and garlic and finely chop. Heat 1 teaspoon oil in a pan and cook onion and garlic until translucent, stirring frequently. Allow to cool.
Drain the capers and finely chop.
Mix ground veal with capers, breadcrumbs, onion, garlic and egg. Generously season with salt and pepper.
Form with wet hands into 4 patties. Cover and chill until ready to use.
Rinse herbs and shake dry. Thinly slice chives. Pluck chervil and dill leaves and finely chop.
Rinse lemon with hot water, pat dry, finely grate the zest and squeeze out the juice.
Stir together yogurt with herbs and lemon zest. Season with salt, pepper and lemon juice.
Heat the remaining oil in a pan over medium heat. Cook the meatballs until golden brown on each side, 4-5 minutes. Serve immediately with the dipping sauce.