Magical meatballs without bread
Votes: 1
Time: 1 hour 5 minutes
Complexity: average
Servings: 8
Complexity: average
Servings: 8
Nutritional value per serving:
Serving size: 1 of 30
Calories 371, total fat 29 G., saturated fats 6 G., proteins 18 G., carbohydrates 11 G., fiber 1 G., cholesterol 69 mg, sodium 256 mg, sugar 1 G.
Serving size: 1 of 30
Calories 371, total fat 29 G., saturated fats 6 G., proteins 18 G., carbohydrates 11 G., fiber 1 G., cholesterol 69 mg, sodium 256 mg, sugar 1 G.
These meatballs are firm and juicy even without bread. Their secret ingredient is cashews! A godsend for those on a gluten-free diet. Yet, the taste is just like classic meatballs. Serve them as an appetizer or warm them up in tomato sauce and eat with pasta.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups raw cashews
- 4 cloves of garlic
- 2–3 tablespoons extra-virgin olive oil
- 900 g of ground beef neck
- 450 g of minced pork
- 450 g of ground veal
- 1.5 tbsp. grated pecorino
- 0.5 cup finely chopped fresh parsley
- 4 large eggs
- Rapeseed oil for frying
- To serve: spaghetti and tomato sauce
- Special equipment: deep fat thermometer
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Recipes with similar ingredients: cashew nuts, garlic, ground beef, minced pork, minced veal, Pecorino Romano cheese, parsley, eggs, spaghetti pasta, tomato sauce
Cooking the dish according to the recipe:
- Place the cashews and garlic in a small saucepan and cover with water. Simmer for 15 minutes, then drain completely. Grind the cashews and garlic in a food processor with olive oil. Blend until a paste forms, about 1 minute.
- Combine the cashew paste with the ground meat, pecorino, parsley, eggs, and a little salt and black pepper. Mix with your hands until smooth. Form into 1/4 cup meatballs.
- Heat 1 cm of oil in a heavy-bottomed skillet to 175°C (350°F). Add the meatballs in batches and fry them on all sides until dark brown and cooked through, about 5 minutes per side. Transfer to a wire rack to drain, and serve with your favorite spaghetti and tomato sauce.
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