Soak the bread in lukewarm water. Squeeze the bread and tear into small pieces. Peel the shallot and garlic, finely chop and sweat in hot oil in a pan until translucent. Remove pan from heat and let cool. Rinse the herbs, shake dry, pluck the leaves and finely chop.
Mix the ground meat with the onion and garlic mixture, the egg, the well squeezed bread, mustard and herbs and season with salt and pepper. Shape the mixture into small meatballs and saute in hot butter until browned. Skewer with cocktail picks and serve.