Place the mince with all the ingredients up to and including the egg in a bowl and knead by hand until thoroughly combined. Shape the mixture into small meatballs and flatten them slightly. Sear the meatballs in batches in the oil over a high heat, on both sides, then cook through for a few minutes over a low heat.
Mix together the single cream, lemon and oil, and season.
Serve the dip with the meatballs.