If you've made turkey meatballs in the past and they've been dry and flavorless, then I urge you to make this recipe for turkey meatballs with orange and cashews. They're light, moist, and incredibly flavorful!
Preheat oven to 350-degrees.
In a large mixing bowl, mix together the turkey, oats, 1 teaspoon salt, 1/2 teaspoon black pepper, grated onion, chopped cilantro, cashews, orange zest, and the cream cheese until well combined.
Roll the turkey mixture into golf ball sized balls and roll them each into the seasoned flour.
Heat a large heavy skillet over medium/high heat, working in batches, fry the meatballs in the oil until browned on all sides.
Remove the browned meatballs from the skillet and place in a baking dish.
Bake the meatballs in a preheated oven for 15 minutes while preparing the sauce.
Reduce the heat in the skillet to medium. Melt the butter and add the flour. Stir well to make the roux.
Add the finely minced onions to the roux and cook, stirring occasionally for 3-4 minutes.
Add the orange juice, chicken broth, brown sugar, orange zest, salt, and pepper to the skillet. Stir well and simmer on low for 7-10 minutes until the sauce thickens slightly
Spoon the sauce over the meatballs and garnish with additional chopped cilantro (if desired). Serve as a main course or appetizer.