Soak rolls in cold water. Peel and finely chop the onion. Squeeze the bread roll. Knead minced meat, roll, 1 egg, mustard and onion. Season with salt, paprika and pepper. Form approx. 12 smaller meatballs out of the minced meat mixture, put 1 mozzarella ball in the middle of each and form into balls.
Clean the carrots, leaving a little green, peel and wash. Cut the carrots in half lengthways and halve them crossways. Cook the carrots in boiling salted water for about 5 minutes.
Chop the nuts coarsely and mix with Panko. Whisk 1 egg in a deep dish. Turn the balls one after the other in flour, egg and the nut pancake. Heat oil in a large pan and fry the balls in it all around at medium heat for 5-7 minutes and keep warm.
Melt the butter in a pan. Remove the carrots from the water with a skimmer and drain them well and put them into the pan. Fry the carrots for about 2 minutes. Shortly before the end of the frying time, add maple syrup and let it caramelize.
Coarsely chop the hazelnuts. Wash parsley, shake dry, pluck leaves from the stalks and chop coarsely. Fold parsley and hazelnuts into the vegetables. Arrange carrots and meatballs on plates.
Schmand-Dip tastes good with it.