Whole30 Meatballs with Spicy Cashew Topping

It wouldn’t be a Whole30 without some warm, delicious meatballs! Coming from an Italian background, meatballs are an every week occurrence, and were the first thing I wanted to reinvent when I started Whole30. Now, my problem is I like melt your face off spicy food, and not everyone else in my family agrees. Enter the Spicy Cashew Topping. Packed with crushed red pepper, which I’ve toned down a bit for this post, it gives a nice kick to the standard meatball!

Ingredients:
For The Meatballs:
1 lb. Ground Beef
1/2 lb. Ground Pork (or compliant spicy Italian sausage)
1/2 lb. Ground Veal
Crushed Red Pepper                                                                                   
1 Large Egg, lightly beaten
1 tbsp. Dried Oregano
3 tbsp. Fresh Parsley, chopped
6 Garlic Cloves, crushed
1/4 Cup Almond Flour
Salt & Pepper
Olive Oil
1 24 oz. Jar Tomato Sauce

For The Spicy Cashew Topping: (optional)
1 cup Raw Cashews
½ cup Filtered Water
½ tsp. Crushed Red Pepper (more or less to taste)
Salt & Pepper

Instructions:
For The Meatballs: 

1. Preheat oven to 325°F
2. If I can’t find compliant spicy Italian Sausage, I Take my pork and sprinkle crushed red pepper in before adding it to the recipe (this step is optional). 
3. Combine beef, pork, veal, egg, garlic, parsley, salt, pepper, crushed red pepper & almond flour
4. Add about 1/4” of oil to a large frying pan and heat over medium heat
5. Crisp your meatballs on each side for 2-3 minutes
6. Remove from pan and add to paper towel lined plate
7. Pour off oil from pan
8. Place meatballs back in pan and cover with sauce
9. Bake for 30-40 min until meatballs are cooked through
10. Remove from ove

For The Spicy Cashew Topping:

1. Soak your cashews in filtered water overnight
2. Drain and rinse
3. Add to a blender
4. Add ½ cup filtered water, add more if it’s too thick
5. Blend well
6. Add Crushed red pepper & blend
7. Add salt & pepper to taste

For Serving:
Serve with spicy cashew topping &  fresh parsley