These delicious Orange, Cashew And Turkey Meatballs are as light as air, and they have the lovely, vibrant flavors that only orange and cilantro can provide. But the thing that really puts these meatballs on the map is one of my favorite nuts of all time…CASHEWS!! Need I say more?!?
ORANGE, CASHEW AND TURKEY MEATBALLS {PRINT THIS RECIPE}
Yield: 20-25 meatballs Prep and Cook Time: 30-40 minutes
For the meatballs:
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons canola oil (divided)
1 pound ground turkey
1 1/2 cups quick cooking oats
1 teaspoons salt
1/2 teaspoon black pepper
1 small red onion, grated
1/4 cup chopped cilantro
1/2 cup chopped unsalted cashews (if using salted cashews, cut the above salt to 1/2 teaspoon)
1 orange, zested (approximately 1 tablespoon) and juiced (reserve the juice and divide the zest)
1/2 cup cream cheese, softened
For the sauce:
2 tablespoons butter
2 tablespoons flour
3 tablespoons finely minced red onion
2 tablespoons packed brown sugar
1 1/2 teaspoon orange zest
-In a shallow dish, mix the 3 tablespoons all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
-In a large mixing bowl, combine the turkey, oats, 1 teaspoon salt, 1/2 teaspoon black pepper, grated onion, chopped cilantro, cashews, 1 1/2 teaspoons orange zest and the cream cheese until well combined.
-Roll the meat into golf ball sized balls and roll them each into the prepared flour in the shallow dish.
-In a large skillet over medium/high heat, add 1 tablespoon of the oil and fry the meatballs in batches, turning to brown all sides (approximately 2-3 minutes on each side).
-Preheat oven to 350 degrees.
-Remove the browned meatballs to a prepared casserole dish that has been sprayed with cooking spray and continue frying the remaining meatballs.
-Bake the meatballs in the preheated oven for 10-15 minutes while you prepare the sauce.
-In the same skillet, over medium heat, melt the butter and stir in the flour. Cook for a least 30 seconds and add in the minced onion. Cook for another 1-2 minutes, stirring occasionally.
-Reduce the heat to medium/low and stir in the orange juice, the brown sugar and the orange zest.
-Continue cooking the sauce, stirring occasionally for 5-7 minutes. As the sauce cooks it will thicken considerably.
-Serve the meatballs with the sauce on the side.
-Enjoy!
Speaking or oranges…Here is a blog tile and wine glass that I painted a while back for my friend Angie of Big Bear’s Wife of her then blog design. It just seemed like a natural choice to go along with this particular recipe, don’t you think?
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| Are you a food blogger that would like your design painted on a glassware item or tile? I can do that for you! Please contact me for information. |
Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!!!
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