Instead of making food on thursday we did it on sunday. That way we could spend the whole day watching German movies and I could take my time making the meatballs.
Alison didn’t really pay attention when we were watching A Girl Called Rosemary, so I will be commenting on it.
FILM: A Girl Called Rosemary (1996):
So this film is based of a true story of a woman, Rosemarie Nitribitt. For this being a TV movie this was really good. I couldn’t tell this was a TV film until just now when I was looking up information on Ms. Nitribitt. This movie first starts off with Rosemarie in juvenile home and then being placed in a foster home. While with her foster parents she gets a job as a waitress. Throughout this time she also works the streets where she meets a rich man. He is her ticket to the big bucks and the Rich crowd. However, the plot thickens when she finds out he’s engaged! Over the next few years with her regular customers she becomes very rich. I won’t ruin the ending, but if your curious on what happened during her scandalous life check out this movie or the wikipedia page. Or you could check out one of the two other movies: Das Mädchen Rosemarie (1958) and Die Wahrheit über Rosemarie (1959)
DINNER: Königsberger Klopse (meatballs):
Actually they are German meatballs in a creamy caper a sauce, but Google translation translated the name as meatballs.
The original recipe was in liters, milliliters, and grams, so I had to translate them to US units. But for anyone interested I will include both units! I’ve never eaten meatballs like these before. From the lemon they are very citrusy and the sauce is pretty salty from the capers. I wouldn’t recommend eating just the meatballs. The meatballs and sauce counterbalance the extreme flavors and taste really good together. They taste even better the next day like lasagna since the flavors have time to marinate together. This recipe is perfect for a lazy weekend in the fall or winter when it’s cool and gray outside.
Prep Time: 30 minutes
Total Time: 1 hour 15 minutes
Makes 15 to 20 palm sized meatballs
Depending on your hand size of course. I have the hands of a child so I made 20.
- 1 day old bread roll
- ½ cup OR 1/8 L of lukewarm milk
- 10 lbs. OR 500 g lean ground beef
- 1 onion finely chopped
- 1 tsp. butter
- 1 bunch flat leaf parsley, ¾ of the bunch finely chopped
NOTE: I just used dried parsley and estimated at how much I wanted to use
- Zest of 1 small organic lemon
- 1 & 2/3 cups OR 400 ml. vegetable stock
NOTE: You can also you beef or veal stock if you prefer
- Freshly cracked black pepper to taste
For the Sauce:
- 2 Tbsp. OR 30 g. butter
- 1 Tbsp. & 2 tsp. OR 25 g. flour
- 3 Tbsp. capers
- 2 Tbsp. lemon juice
NOTE: I just used the juice from the zested lemon and didn’t measure it out
- ½ cup OR 125 ml cream
- ½ cup OR 1/8 L dry white wine
- A pinch of sugar
- Freshly cracked black pepper to taste
Step 1: Meatballs: Tear the bread roll into pieces and soak in the milk until soft. Then press out the excess milk. In another bowl add the bread to the ground beef and egg. Mix together with the parsley and the lemon zest.
Step 2: In a large pan melt the butter and sweat the onions. Cook the onions just until they are transparent and fragrant. Add the onions to the ground beef. Add any other seasonings like black pepper to taste. Form the meatballs. It will make between 15-20.
Step 3: Bring to vegetable stock to a boil and then reduce to a gentle simmer. Add the meatballs and cook them for about 10 minutes. For the best results don’t let the meatballs simmer and cover the pot. Remove and set the meatballs aside. Strain the stock and reserve for the sauce.
Step 4: The sauce: In a large pot melt 2 Tbsp. of butter. Slowly add the flour and cook until golden. Pour in the stock in parts until the mixture is smooth. Add in the capers including the liquid, the lemon juice, cream, and the wine. Season the sauce with salt, sugar, and some black pepper.
Step 5: Lightly beat the egg yolks and whisk into the sauce, making sure it does not boil. For best results add in some sauce to the eggs before whisking into the sauce to help make sure it doesn’t boil.
Step 6: Slowly add the meatballs into the sauce allowing them to heat through. Let the meatballs marinate to soak in the sauce flavor.