Magical meatballs without bread

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.