1 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.
2 Drain the capers and finely chop.
3 Mix ground veal with capers, breadcrumbs, onion, garlic and egg. Generously season with salt and pepper.
4 Form with wet hands into 4 patties. Cover and chill until ready to use.
5 Rinse herbs and shake dry. Thinly slice chives. Pluck chervil and dill leaves and finely chop.
6 Rinse lemon with hot water, pat dry, finely grate the zest and squeeze out the juice.
7 Stir together yogurt with herbs and lemon zest. Season with salt, pepper and lemon juice.
8 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.