Meatball Skewer with Cheese and Herb Dip

For the meatball skewer with cheese and herb dip, put the mince in a bowl. First, peel and very finely chop the garlic and onion.

Wash the bell bell pepper and cut it into small cubes as well. In a small pan, melt the butter and sweat everything without letting it color. When the vegetables are soft, remove the pan from the heat and let cool.

Select the herbs, wash, shake dry, chop finely and add to the minced meat. Also add the mustard and Tabasco and season vigorously with salt and pepper. Add the cooled vegetables and mix everything well.

Finally, mix in the crushed baked peas. Form into small balls, flatten them and refrigerate. In the meantime, prepare the dip. Boil the eggs, rinse, peel and use the yolks for the dip.

Wash the herbs, sort, shake dry and chop finely. Put them in a small bowl with all the other ingredients and mix well. Mash the egg yolk – it should still be warm if possible, so it mixes better with the cheese – and stir it into the dip.

Put the dip in the refrigerator to chill. Heat a frying pan, add the oil and fry the meatballs quickly on both sides. Put the finished meatballs on skewers and serve with the dip.

The meatball skewer with cheese and herb dip goes very well with fried potatoes, baguette or salad.

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