Mauro's Magical No-Bread Meatballs

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  • Level: Intermediate
  • Total: 1 hr 5 min
  • Active: 50 min
  • Yield: 8 servings
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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


Special equipment:
a deep-frying thermometer
  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.
  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.
  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.