Wash lemon hot and rub dry. Grate the peel of 1/2 lemon thinly. Halve the lemon and squeeze the juice from 1/2 lemon. Cut the other half into slices. Wash the herbs, shake dry and chop the leaves into small pieces. Cut the chives into small rolls
Peel and finely dice the shallots. Knead minced meat, egg, mustard, diced shallots, lemon peel and juice, 3/4 of the herbs, breadcrumbs and milk, season with salt and pepper
Form small meatballs from the mixture and press them slightly flat. Heat the oil in 2 pans. Fry the meatballs for 8-10 minutes while turning. Add lemon slices to the pan 1-2 minutes before the end of the cooking time. Serve the meatballs warm with the lemon slices and sprinkle with other herbs