Soak rolls in water. Peel and finely grate 2 onions. Knead minced meat, mustard, squeezed out roll, eggs, salt, paprika and pepper. Form approx. 14 longish meatballs from the minced mass. Put them on skewers. Press on firmly.
Place on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes. In the meantime peel and chop 2 onions. Drain and chop the peppers. Heat 2 tablespoons of oil in a frying pan and fry the onions until transparent. Add tomatoes, parsley and paprika, bring to the boil, season to taste with salt, pepper, sugar and cayenne pepper. Simmer at low heat for about 5 minutes. Stir in apricot jam. Peel garlic and chop 2 garlic cloves finely. Mix quark, cream, sour cream and salad cream. Stir in chopped garlic. Season to taste with salt and pepper. Cut 2 cloves of garlic into slices.
Peel garlic and chop 2 garlic cloves finely. Mix quark, cream, sour cream and salad cream. Stir in chopped garlic. Season to taste with salt and pepper. Cut 2 cloves of garlic into slices. Heat 1 tablespoon of oil and roast the garlic slices in it. Arrange shepherd's skewers garnished with parsley and chillies on a board. Add tomato dip garnished with parsley and garlic dip sprinkled with roasted garlic slices in small bowls
With 8 people: