Recipe by Renate
This one came from Lithuania. It has a nice tangy flavor, great with rice or buttered egg noodles.
Top Review by GinnyP
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 www.kinnikinnick.com 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!
- 1⁄2 lb finely ground beef
- 1⁄2 lb finely ground pork
- 1 cup dried French bread
- 1 egg white
- 1 onion
- 1⁄2 salted herring (optional)
- salt & pepper
- 2 cups stock or 2 cups water
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon capers
- 1 teaspoon lemon juice
- 1 egg yolk
- 2 tablespoons water
Directions See How It's Made
- Meatballs: Soak the dried French bread in water until soft.
- Squeeze the liquid from the bread and discard the liquid.
- Mix the meats, bread, egg white, finely chopped onion, finely chopped salt herring, salt, and pepper into smooth dough.
- Shape into small balls.
- Sauce: Over medium heat melt the butter, stir in flour and cook until flour is lightly yellow.
- Slowly add the stock or water stirring constantly.
- Bring to a boil.
- Reduce heat and add the meatballs.
- Cook about 5 minutes on medium low heat.
- Let simmer 10 more minutes.
- Add capers, lemon juice and salt to taste.
- Mix egg yolk with water and stir into sauce.