Riley-ball's Meatballs

My boys, at least the little ones, really enjoy cooking, but during a tightly scheduled school week, I rarely take the time to have them cook. I know it's not the best attitude; it's just faster to do it myself. However, when we aren't under pressure of a looming bedtime with homework to be done, I try to let them get some kitchen-time in. Riley wanted to make his favorite dish for dinner tonight: spaghetti and meatballs. The recipe changes based on what I have, but the basic recipe = meat, a binding agent (egg and cheese), spices, and - instead of breadcrumbs that some cooks use - ground nuts. Super easy.

1 pound of 96-4 organic ground beef

1 egg

1/2 C shredded parmesan cheese

1 t ground ancho chili powder

1 T unsweetened cocoa

1 T minced garlic

ground hazelnuts

dash of pink Himalaya salt

minced fresh thyme

Mix everything together in a bowl, adding enough ground hazelnuts that the mixture can be formed into balls. Place tomato sauce, a splash of red wine, and 2 T minced fresh thyme in a large saucepan. Drop meatballs into the sauce and simmer till cooked through.

Toss pasta with 1 T of olive oil. Add the meatballs and sauce. Serve piping hot with more cheese on top, if desired.

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