John Myers
Ingredients for 4 servings:
- 500 g minced pork or mixed
- 200 g salted herring(s) or matjes or anchovies, possibly less
- 2 rolls, stale
- 1 onion(s), finely diced
- 2 tbsp flour
- 4 tbsp capers
- 2 eggs
- 4 tbsp breadcrumbs, approx.
- 2 liters of water
- 2 tbsp butter
- 1 tbsp oil
- salt and pepper
- nutmeg
Instructions
Working time approx. 45 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 9 hours
Place the minced meat in a bowl. Soak the bread rolls in water, then squeeze dry and add to the meat. Add the finely diced onion. Soak the salted herring in water for a few hours and remove the bones. Finely chop the fish with a knife and mince lightly, or mince it. Knead the fish, eggs, breadcrumbs, salt, and pepper with the minced meat, then let the meat dough rest for a while. If the dough is too wet, add a little more breadcrumbs. Carefully add salt, as the fish is already salty. You can also use less fish; if it turns out it’s too little, try a little more next time. Bring the water with salt to a boil. With wet hands, form the meat mixture into dumplings and place them in the gently simmering water. Simmer gently for about 15 minutes. Heat the butter and oil and sauté the flour until light brown. Pour in the salted water (from cooking the meatballs), stirring with a whisk until a slightly creamy sauce forms, and bring to a boil. The sauce should be neither too thick nor too thin; you’ll just have to test it. Season with salt and a little nutmeg, add the capers (with a little caper broth). Add the meatballs and bring to a boil again briefly. We serve this with simple boiled potatoes.
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