Mauro’s Magical No-Bread Meatballs2015-06-08
- Yield : 8 servings
- Cook Time : 50m
- Ready In : 5m
Average Member Rating
(0 / 5)
0 People rated this recipe
- 2 cups raw cashews
- 4 cloves garlic
- 2 to 3 tablespoons extra-virgin olive oil
- 2 pounds ground chuck
- 1 pound ground pork
- 1 pound ground veal
- 1 1/2 cups grated Pecorino-Romano
- 1/2 cup finely chopped fresh parsley
- 4 large eggs
- Kosher salt and freshly ground black pepper
- Canola oil, for frying
- Serving suggestions: spaghetti and tomato sauce
Place the cashews and garlic in a small pot and cover with water. Boil for 15 minutes, then drain completely. Place the cooked cashews and garlic in a food processor with olive oil. Process until a paste forms, about 1 minute.
Combine cashew paste with ground meats, Pecorino, parsley, eggs and some salt and pepper. Knead until well combined. Using a measuring cup, form into heaping 1/4-cup-sized meatballs.
Heat enough canola oil to come 1/2-inch up the side of a low-sided Dutch oven or heavy bottomed skillet to 350 degrees F. Add meatballs in batches and brown the meatballs on all sides until dark brown and cooked through, about 5 minutes a side. Let drain on a wire rack and serve with your favorite spaghetti and tomato sauce.