Meatballs Stuffed with Eggs

Peel and finely chop onion. Fry onion in 20 grams (approximately 1 tablespoon) butter. Soak roll in hot milk. Finely chop parsley. In a bowl, combine parsley, ground meat, egg, onion, roll (squeezed to remove excess milk) and marjoram. Season with salt and pepper and mix well. Mix in bread crumbs as needed. Peel hard-boiled eggs. With moistened hands, form meat mixture into 8 flat pancakes. Put an egg in the middle of each and shape meat around the eggs to form meatballs. In a pan, heat oil and remaining butter. Fry meatballs over medium heat until browned, about 8 minutes.

Mix yogurt with lemon juice. Season with salt and pepper and stir in chives.