Wednesday, August 1, 2012

Riley's Spaghetti and Mini Meatballs

If you have been following me for awhile, you'll know that I am more than a little enamoured with my boys' school. And I just adore Riley's 5th grade summer homework! No busy work. No extensive reading list, though that wouldn't have been too arduous for my little bookworm.

This summer, all of the incoming 5th graders had five projects to do - create something, read something, give of yourself, explore something, and cook something.

So, last night - for his fifth and final project - Riley cooked his favorite dinner: spaghetti & meatballs.


And, apparently, he thinks I make meatballs too big; so his were 'mini'. We didn't get to cook his dessert (Nutella Bread Pudding). That's on the menu for tonight.






















Meatballs
1 pound ground pork
2 T minced shallots
1 T chopped fresh basil
1 t dried oregano
freshly ground pink Himalaya salt
freshly ground rainbow peppercorn
1 egg
1/2 C panko breadcrumbs

Mix all of the ingredients together in a bowl. Form whatever size meatballs you like. Set aside.

Sauce
2 C fresh tomato sauce
2 T minced shallots
1 T chopped fresh basil
1 t dried oregano
freshly ground pink Himalaya salt
freshly ground rainbow peppercorn
olive oil


In a large, flat-bottom pan, heat a splash of olive oil and cook the shallots until they begin to turn transparent. Add the tomato sauce and herbs. Gently drop the meatballs into the sauce and simmer until cooked through. Season with salt and pepper to taste. Toss the sauce and meatballs into cooked pasta and add another splash of olive oil to make it glossy.

Serve hot with shredded parmesan cheese...and a cheesy grin!

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