One pan meatballs with cashew cream sauce
Yields about 17 meatballs
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Servings Prep Time
4people 15minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Soak cashew nuts in half cup of hot water for about 10 minutes.
  2. Then in a blender add the cashews along with the water to make the paste. Set aside
  3. Take one onion slice it length wise of the onion (not half-moons). Finely chop the second onion and keep it aside.
  4. Heat a tablespoon of butter into your cast iron pan and add the sliced onions along with a pinch of salt. Caramelize the onions for about 10-15 minutes. Make sure to stir the onions around to prevent them from burning. When onions are done they should be a nice golden color, turn the stove off and let onions cool off.
  5. In a bowl combine the turkey with Worcestershire sauce, salt, pepper, egg, bread crumb mixture and the caramelized onions. Mix it till well combined (do not overmix will lead to tough meatballs). I always test a little piece of meat mixture to make sure it is seasoned properly.
  6. Heat up the same skillet and add a teaspoon of oil. Once the oil is hot, start making your meatballs (I use a small cookie scooper to form same size meatballs). It should yield about 17 meatballs. Sear your meatball on all sides, don’t worry about cooking it all the way through. Remove meatballs from the pan and let them rest.
  7. Add the remaining butter to the same pan along with the diced onion and garlic. Sauté it with a pinch of salt for about 2-3 minutes, till the onions get translucent then add the bay leaf. Sauté the bay leaf for about a minute and add one cup of chicken broth. Let the mixture simmer for about 2 minutes then add cashew cream. Stir the cashew cream till it well mixed in and add remaining broth to thin out the mixture.
  8. Add the paprika, salt and pepper to the sauce. Give the sauce a good stir, check for seasoning and adjust per taste. Put a lid on and let the sauce simmer for about 2-3 minutes.
  9. Add your meatballs to the sauce, stir gently to make sure the sauce is covering the meatballs nicely. Put the lid back on and let it simmer on low for 10 minutes or till meatball is cooked through.
  10. Garnish with some paprika and cilantro or parsley. Serve with rice or pasta