For many, Sunday dinners are a tradition. A time for gathering as an immediate family or inviting extended family, friends or neighbors over for a meal.
We at Preserving with Purpose realize that we all are busy and sometimes Sunday Suppers just slip away, and before you know it dinner around a table happened “who knows when”. Our goal is to get you thinking about this past time again. Sitting at a table with those you love and no distractions. Enjoying a meal and letting the conversation engulf you. Having something to look forward to, even if your Sunday Supper occurs during the week. Our recipes are ones we have tried and trusted at our own family gatherings while others come from families who have generously shared their own favorite meal and special story.
We hope Sunday Suppers touches your heart… and your belly!
My father was a great storyteller. He was also a very funny man. He loved making people laugh. Dinner time at the Nott house was always a fun event. All meals were at the kitchen table. We kids took turns setting the table and helping mom prepare the meal. After putting in a full day of work, Pop would sit at the head of the table. Every night we’d sit there and wait for Pop to say those famous five words, “Heard any good jokes lately?” We’d all laugh and Pop would always start off with a funny story about what happened that day. Soon, all of us would take turns telling jokes. It was our way of opening up and sharing. After about 5 minutes, Mom would announce that joke time was over and we’d bow our heads for grace.
I’ll never forget when I was in Brownies and Ellen, our minister’s daughter invited me to her house for dinner. Mom said it was okay and just to be on my best behavior. When I arrived, Ellen showed me the dining room, where the table was set. Rev. Grosvenor was seated at the head of the table and I took a seat right by him. It reminded me of dinner at my house and I was immediately put at ease. Then, we all held hands and the Reverend looked at me and said, “Jeannie, since you are our guest tonight, will you do the honors?” “Of course,” I said, feeling just like I was at home. I looked around the table at everyone, took a deep breath, and said, “Heard any good jokes lately?”
For this recipe I adjusted the gravy recipe to use chicken stock instead of the water and bouillon cubes which I don’t have on hand. Here’s how my version went.
-In the same pan that the meatballs were cooked melt the butter over medium heat. Add in the onion powder and lightly sprinkle the flour over the butter. Use a whisk to combine ingredients.
-Mixture will become paste like. Make sure you scrap up the browned bits off the bottom of the pan as you gradually add in the chicken stock whisking while doing so. (You can use a wooden spoon to get the browned bits.
-I used 2 cups for the gravy but if you like yours thicker or runnier than you can adjust the chicken stock with: less=thicker more=runnier
The questions we provide are great for both adults and children. You can start with the question and answer it for yourself, and then answer it about your kids if they can’t answer it themselves.
- Who was your best friend in elementary school?
- What are some fun things you did with your best friend?
- What are some mischievous things you and your best friend did?
From the Nott Kitchen
Veldig Deilig Norwegian Kjøttkaker Meatballs
Kjottkaker is Norwegian for “Flat Meatballs”
Veldig Deilig is Norwegian for “Very Delicious”
Prep time – 20 mins
Cook time – 10 mins
- 2 tablespoons corn starch (or potato starch)
- 1½ teaspoons all-purpose flour
- 1 teaspoon paprika powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ⅓ cup + 1 tablespoon milk (or water)
- 1 Lb ground beef
- Oil or butter for frying
- ¼ cup butter
- ¼ cup flour
- 1 teaspoon onion powder OR a small, raw onion, finely chopped
- 2 cups water
- 4 teaspoons Better Than Bouillon Beef Base (or 4 bouillon cubes)
- Drippings from the fried meatballs
- ¼ cup heavy cream (Optional)
- Put the dry ingredients into a medium sized bowl; corn starch, flour, paprika, salt, pepper, and nutmeg.
- Add milk and whisk well until no lumps remain.
- Add meat and stir with a spoon until completely combined and sticky.
- Add olive oil or butter to a frying pan on medium-low heat.
- Shape meat balls with spoons or a meatball scoop, dipping your tool of choice in water now and again to keep meat from sticking.
- Drop the meat balls on the frying pan, flattening them a little bit with a turner.
- Cover and fry until browned on the top and bottom, a few minutes on each side.
- Keep hot until ready to serve.
- Serve with brown gravy, potatoes boiled in lightly salted water, and steamed vegetables such as a blend of cauliflower, carrots, and broccoli.
- In a medium sized sauce pan on medium-low heat, melt butter.
- Add flour and onion powder. Whisk together into a smooth roux, and cook while whisking now and again until the flour mixture has turned medium-brown. This should take 8-10 minutes.
- Pull away from the heat and add all of the water while quickly whisking together to avoid lumps. But be careful, the flour mixture will be very hot and may hiss loudly when you add cold liquids. Alternatively, you can heat the liquid before adding.
- Also add the beef base, and bring to a boil while whisking often. The gravy will thicken. Reduce the heat and boil gently for 7-10 minutes until smooth. Stir once in a while.
- Add the meatball drippings from frying, which will add a lot of great flavor!
- Add heavy cream and stir well. (Optional)
- Serve over Norwegian meatballs.
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Side: Boiled Potatoes
- 1 lb -small Yukon or red potatoes
- Salt to taste
- Wash potatoes, do not remove skin.
- In a large pot, add potatoes and water 2 inches above them.
- Add 1 tablespoon of salt to water with potatoes.
- Bring to a boil and allow potatoes to cook.
- Potatoes are done when a knife can easily go through the center of them.
- Drain water and place potatoes on each person’s plate.
- Gently mash some and place piece of butter, salt and pepper to taste on top of them.
- Serve with meatballs and gravy.
Dessert: Rice Krispy Treats.
Who doesn’t love an easy peasy recipe that can be whipped up quickly. Jessie Sheehan has an amazing recipe for Rice Krispy Treats with a secret ingredient that really takes them to the next level.
Click here to access the recipe: