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Cashew Balls in Tomato Sauce

Cashew Balls in Tomato Sauce Although these Cashew Balls are tender, they hold up to long simmering in the sauce without breaking up, so they can be reheated as needed or put in a crock pot on warm for a party.

Serves 4-6.



  • 2 Tbsp olive oil
  • 1 green bell pepper, chopped
  • 2 cloves garlic, sliced
  • 1 tsp fennel seeds
  • 3 c canned diced tomatoes with juice
  • 3 Tbsp tomato paste
  • 1 c water
  • 1/4 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1 tsp dry thyme
  • 1 tsp dry basil
  • 1/4 tsp black pepper, coarsely ground
  • 1/8 tsp salt
  • 1/2 c fresh parsley, minced

Cashew Balls:

  • 1 c finely ground cashews
  • 1/2 c plain dry breadcrumbs
  • 3 Tbsp Parmesan cheese, grated (plus more for the table)
  • 1 Tbsp dry parsley
  • 1 tsp finely ground fennel seed
  • 1 tsp thyme
  • 1/4 tsp black pepper, coarsely ground
  • 1/8 tsp salt
  • 2 Tbsp buttermilk
  • 2 eggs, lightly beaten
  • olive oil


  1. In a medium, heavy saucepan, heat the olive oil on medium low, and saute the green peppers several minutes, until limp.
  2. Add the garlic and fennel seeds and saute another minute.
  3. Pour in the diced tomatoes, tomato paste and water.
  4. Add the garlic, onion powder, thyme, basil, pepper, salt and parsley.
  5. Simmer on low as you prepare the cashew balls.
  6. In a medium bowl, blend the cashew, breadcrumbs, Parmesan cheese, dry parsley, fennel seed, thyme, pepper, and salt.
  7. In a small ball mix together the buttermilk and eggs.
  8. Add the wet ingredients to the dry mixture and blend well.
  9. In a small skillet, pour enough olive oil to cover the bottom of the pan 1/8 inch deep.
  10. Form the cashew mixture into one inch balls and place half in the hot oil.
  11. Turn after one or two minutes. Turn once more and cook another one or two minutes.
  12. Add the cooked cashew balls to the sauce and continue to cook the remainder of the cashew balls in the same way. Again add them to the sauce.
  13. Simmer the sauce for 10 more minutes and serve the cashew balls with extra Parmesan cheese.

These are good as they are, served in a bowl, or on Italian rolls with melted mozzarella on top.

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