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
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.