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For the Meatballs:

       3 tablespoons flour

       Oil for frying

       1 pound ground chicken

       ½ cup plain bread crumbs

       Salt and pepper, to taste

       1 small red onion, diced

       ¼ cup chopped fresh basil

       ¼ cup chopped fresh parsley

       1/3 cup chopped cashews

       Zest of one small orange

       ½ cup cream cheese, room temperature

For the Sauce:

       ¼ cup packed brown sugar

       ¼ cup white vinegar

       ¼ cup water


       Place the flour in a shallow dish and set aside. Heat the oil. In a large mixing bowl combine chicken, breadcrumbs, salt, pepper, onion, basil, parsley, cashews, orange, and cream cheese. Mix until everything is thoroughly combined. Roll meat into bite-size balls, dip in flour, turn to coat on all sides, and place into hot oil. Fry about four or five meatballs at a time. Cook for three minutes, turn and cook for an additional two to three minutes, or until nicely browned and done. Drain on paper towels and cover to keep warm. Prepare the sauce by combining all the ingredients in a small saucepan. Cook over medium heat, stirring frequently, until sugar is dissolved; about four minutes. Serve meatballs with sauce on the side.

       These meatballs took me just under an hour to make. It took about 40 minutes of preparation and 20 minutes of frying. I rolled them in bread crumbs instead of flour and didn’t make the sauce, I used Sriracha (Rooster Sauce) instead. They were a little dry and not exactly the most healthy food you can make, but these meatballs are delicious. They are definitely worth the extra calories. They make great appetizers, or you could add them to a vegetable stir-fry to add a little more flavor to a plain dish. You could even leave out the bread crumbs and cream cheese to make chicken patties for Asian style chicken sandwiches.

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