My friend Jackie and I have had numerous cooking dates while stuck at home with sick kids. We’ve been doing this for years now and have avoided the feeling of isolation that often comes from being trapped in the house for days with feverish children glued to the TV.
Jackie was the first to brave the germs at my house, never deterred by a child home with a fever or even the stomach bug. She’s a firm believer that the more you’re exposed, the less likely you’ll get sick. Since I don’t think she’s ever caught even a cold from one of my sick-at-home children, it seems she’s onto something. I on the other hand am a dyed in the wool germaphobe and have been unwilling to chance the microbes at her house. That is until this past Wednesday, when I needed to reschedule a previously cancelled cooking date.
When I got the morning call that she couldn’t come over for our soup and meatball making date I was quite disappointed. I had absolutely no desire to cook alone, with no one to talk to or keep me company. After she assured me that her little guy would be sleeping upstairs while we cooked at her house, I decided to put aside my fear and trudge on over to her house. And I am so glad I did!
With several quarts of Split Pea soup and dozens of turkey meatballs, it was a successful session. Since she had been stuck home the day before, I am pretty sure that she was thrilled with my company as much as the food. It broke up a monotonous day for her, while providing her with dinner and companionship and hopefully gave my immunity a boost! (We’ll see in a few days.)
Makes 2 dozen
1 tablespoon olive oil
3 pounds ground turkey (light meat)
1 medium onion, finely diced
3 garlic cloves, minced
¾ cup Italian seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons fresh basil, chopped finely
1 teaspoon fresh oregano, chopped finely
¼ cup freshly grated parmesan cheese
1 teaspoon salt
pepper to taste
1/8 cup olive oil for cooking
In a small saucepan, heat olive oil and sauté the onions and garlic for about five minutes. Transfer to a large bowl and combine the rest of the ingredients together well. Heat a large skillet with olive oil and make balls with the meat. Cook in batches until no longer pink inside for approximately 20 minutes. Drain on paper towels and either serve or freeze.