Name: Mauro's Magical No-Bread Meatballs
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 8 servings
Ingredients: 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

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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