Boil sliced carrots and onions in a saucepan with water, add spices and vinegar, cook for about 5 minutes..
Put the cold meatballs into a jar, pour with the cooled vegetables marinade and refrigerate for at least 3 days.
Gut the herrings. Cut off the heads, fins and tail. Wash thoroughly, clean, remove the backbone and bones without cutting the fillets. Roll up the so-called butterflies to the tail and fasten with two toothpicks.
Place quite loosely in a jar and pour in the hot marinade. After marinating for three days, the herrings are ready to eat.