Cut the mozzarella into small pieces. Wash herbs, shake dry. Strip leaves or needles from the stalks or twigs and chop finely. Peel onion and cut into fine cubes. Knead minced meat, breadcrumbs, egg, mozzarella, herbs and onion to a smooth mixture, season with salt, pepper and paprika. Shape into 16 mini meatballs. Heat 2 tablespoons of oil in a frying pan. Sauté the meatballs in it in portions while turning them briefly. Remove and set aside
Divide the roll dough into 8 equal pieces and roll into thin sausages. Fold 2 meatballs with a sausage S-shaped and pierce with a wooden skewer. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes
Clean the salad, wash and drain well. Wash and halve the tomatoes. Peel the red onion and cut into strips. Peel garlic and cut into fine cubes. Wash parsley, shake dry, pluck leaves from stems and chop. Season vinegar with salt, pepper and sugar, stir in mustard. Fold in 6 tbsp. oil. Mix salad, tomatoes and vinaigrette
Remove skewers from the oven. Arrange salad on plates and place skewers on top. Serve with a tomato dip