• Preheat oven to 350-degrees F (175 degrees C).

To make the meatballs:

• In a shallow dish, mix the 3 tablespoons all-purpose flour, ½ teaspoon salt and ¼ teaspoon black pepper. Set aside.
• In a large mixing bowl, mix together the turkey, oats, 1 teaspoon salt, ½ 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.

To make 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.