We are kindred spirits, my safta Shula and I. Ever since I can remember; my family would remind me that I took after my grandmother. "The same spirit", they would say. In my opinion, there is no more flattering a compliment. If I have a smidgen as much bravado and zeal for life as my safta did, than I would be the world's luckiest woman. How such a pint-sized package could contain a larger than life personality such as hers still amazes me to this day. Whenever she would walk into a room it was as though she was making her way onto center stage - a spotlight illuminating her smiling face. Though there were countless hardships that she had faced in life; losing her family in the holocaust, making her way to Israel from Poland alone at the tender age of 15, teaching herself to speak Hebrew and English, her spirit never faltered.
- 1/2 lb ground turkey
- 1/2 lb ground chicken
- 1 small onion, grated
- 1/2 bunch of flat leaf parsley, finely chopped
- 3-4 cloves garlic, minced
- 1 egg
- splash of olive oil
- splash of water
- bread crumbs
- Knorr chicken bouillon powder or kosher salt and freshly ground black pepper
Thoroughly mix the turkey and chicken until they are well combined. Add the onion, garlic and parsley and mix well. Next add the egg, splash of oil and water and stir. Season well with the Knorr chicken bouillon or salt and the pepper. The mixture should be moist but able to hold the meat ball shape. If it's too wet, you can add a bit of flour. Shape the mixture into meatballs, using a tablespoon to measure. Once all the balls are formed, heat a small layer of vegetable oil in a large pan. Roll the balls in the bread crumbs and cover all sides, at this point they will take the shape of discs. Fry them in batches until golden brown on both sides and cooked through, about 6-7 minutes. Allow to drain on paper towels.