Total Time
Prep 30 mins
Cook 30 mins

This one came from Lithuania. It has a nice tangy flavor, great with rice or buttered egg noodles.

Ingredients Nutrition


  1. Meatballs: Soak the dried French bread in water until soft.
  2. Squeeze the liquid from the bread and discard the liquid.
  3. Mix the meats, bread, egg white, finely chopped onion, finely chopped salt herring, salt, and pepper into smooth dough.
  4. Shape into small balls.
  5. Sauce: Over medium heat melt the butter, stir in flour and cook until flour is lightly yellow.
  6. Slowly add the stock or water stirring constantly.
  7. Bring to a boil.
  8. Reduce heat and add the meatballs.
  9. Cook about 5 minutes on medium low heat.
  10. Let simmer 10 more minutes.
  11. Add capers, lemon juice and salt to taste.
  12. Mix egg yolk with water and stir into sauce.
Most Helpful

5 5

I don't understand the concept of Lithuanian Swedish meat balls, but these were gone before they even hit the table! I've never worked with salted herring before, but I started to and decided not to add it to the mixture. To make this gluten-free, I used 1/2 a tapioca english muffin from and 1-1/2 T All-Purpose Celiac Flour from the same. For the stock I used Mean Chef's "China Moon Double Chicken Stock" posted here at Zaar. To the meatball mix, I added a heaping 1/4 tsp of kosher salt and a very generous amount of fresh ground pepper. To the sauce, at step #11, I added kosher salt to taste as instructed. I know I'm going to be getting requests for this one over and over. Thanks Renate!