For the meatballs, cut the bread rolls into cubes, place in a bowl, pour over the hot milk and leave to soak.
For the salad, peel the potatoes and cut into 3mm thick slices.
Place the potatoes in a bowl and season with a little salt.
Squeeze the juice from the lemon and orange.
For dressing, mix the yogurt with mayonnaise in a small bowl. Add the lemon juice and mustard.
Stir everything together and season with cayenne pepper. Slice and add the gherkins. Mix everything well and season with salt and pepper.
Wash and slice the tomatoes.
Add the tomatoes and herbs to the potatoes and pour over the dressing.
Peel and finely dice the onion.
Place the minced meat in a bowl. Add the onion and egg. Squeeze the excess liquid from the bread and add to the bowl. Peel and crush the garlic and add to the bowl.
Mix well and season with salt and pepper.
Shape the mixture into small balls with damp hands.
Heat 2 tbsp oil in a pan.
Add the meatballs and fry in batches for 4-6 minutes until lightly browned. Serve the meatballs on plates with the herbs and potato salad. Season with pepper, garnish with chives and serve.