Mauro’s Magical No-Bread Meatballs

  • Yield : 8 servings
  • Cook Time : 50m
  • Ready In : 5m
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  • 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


Step 1

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.

Step 2

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.

Step 3

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.

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