Aunt Polly and Meatballs

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Aunt Polly and Meatballs

            My Aunt Polly is 90 years old.  She is spry, dresses in style, cleans her own house, shovels the snow from her driveway in winter, lives in a two-story house with a basement and travels those stairs several times a day.  She is quite impressive and I want to be just like her.

            I recently spent a week in her home.  She spoiled me rotten.  Aunt Polly is my mom’s sister and they look and act very much alike.  I had a few speaking engagements while I was there and she worried about me until I got home, just like my mom used to.   She had dinner waiting when I arrived.  I felt like a little girl again and it was a wonderful treat.  My mom’s been gone for over thirty years and I still miss that kind of treatment.

            One day I was telling Aunt Polly how much my kids and my grandkids love my turkey meatballs.  I’ve been making these for years.  She immediately asked, “Judy, those sound delicious.  Could you make them while you’re here?”   Of course I agreed.  I was so happy I could do something for her.  Last time I visited I bought her a hair dryer and gave her a few tips on how to give her hair body and she was thrilled.

So we made a trip to the market, bought the ingredients and Sunday afternoon, after church, I whipped those babies up.  I never tire of the delicious aroma.  Aunt Polly made some wild rice, prepared some green beans and our meal was ready.

She LOVED them.  I knew she would.  There was enough left over and here’s where the cuteness comes in.  She made about three more meals with the leftovers, put them in individual containers and told me she would enjoy these during the long, cold winter.

It’s the little things, people.

Changing Lives, Little by Little

Seasoned Turkey Meatballs

2 lbs. ground turkey

1 onion, grated

1 egg

¾ c. seasoned bread crumbs

Salt and pepper

½ c. butter

3 tbs. all-purpose flour

1 c. milk

1 c. water

In large bowl, combine first four ingredients and 1 tsp. salt.  Shape into one-inch meatballs.  In skillet, over med-high heat, melt butter.  Brown meatballs on all sides.  Remove meatballs. Stir in flour, pepper and 1 tsp. salt using a whisk.  Gradually stir in milk and water; heat to bubbling, stirring continuously to loosen bits from skillet.  Return meatballs to skillet; heat to bubbling.  Reduce heat to low; cover and simmer ten minutes stirring occasionally.  Serve over white rice.  Your favorite vegetable or green salad will finish this meal beautifully.  If you want your gravy a little darker, use a splash of Kitchen Bouquet.

The Author

I was wife to Richard for over 42 years, mother of 6 and grandmother to 16 sweetie pies. I've been a high school dropout, teenage wife and mom, single working parent, stay at home mom, service rep for the phone company, children's librarian for 16 years, now retired and busy with speaking, teaching, mentoring and counseling. I have been published in four books, Rest Stops for Teachers, Rest Stops for Busy Moms and Grace Givers, Amazing Stories of Grace in Action. My full-length book, Secure Families in a Shaky World has recently been released and is available through www.redemptionpress.com, Amazon and Barnes and Noble. I am a speaker for Stonecroft Ministries and for conferences, retreats and all other womens' events. You'll often find me training, speaking or mentoring. I absolutely love encouraging women. Oh, if you add to that playing with a grandkid and not having to cook dinner; it's a perfect day. You can hear two of my messages at www.ranchobaptistchurch.org, click on sermons and then May 19, 2007, Keys to a Joyful Heart and December 6, 2008, The Heart of Christmas.

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