Recipe courtesy of Jeff Mauro
Recipe courtesy of Jeff Mauro
Show:
The Kitchen
Mauro's Magical No-Bread Meatballs
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- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1390
- Total Fat
- 108 g
- Saturated Fat
- 22 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 67 g
- Cholesterol
- 259 mg
- Sodium
- 961 mg
- Level: Intermediate
- Total: 1 hr 5 min
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1390
- Total Fat
- 108 g
- Saturated Fat
- 22 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 3 g
- Sugar
- 3 g
- Protein
- 67 g
- Cholesterol
- 259 mg
- Sodium
- 961 mg
Ingredients
Directions
Special equipment:
a deep-frying thermometer- 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.
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