Put the mince in a bowl, add the grated onions to it, plus the bread slice that you've dipped in water and squeezed, the finely chopped parsley, savory, black pepper and salt to taste.
Knead well and shape small meatballs from the resulting mixture (slightly larger than meatballs for soup).
Heat the oil and fry them on all sides until reddened.
Take the fried meatballs out and arrange them in a tray.
Prepare the topping by beating the eggs with the yoghurt and pinch of salt. Pour it over the meatballs.
On top, pour on part of the oil you used to fry the meatballs in.
Put the tray in a preheated oven and bake about 30 min. at 392°F (200 °C).
Take the casserole out and optionally sprinkle it with finely chopped parsley and garlic.