Hey everyone I have another fabulous guest post today from Kate at Diethood. She is one of the very first bloggers I ever started to follow. Kate’s recipes and photos are beyond beautiful and delicious. I saved her chicken recipe in my ziplist folder and I will be making it soon. Today she is sharing a terrific dish called cashew chicken meatballs.
My name is Kate, and I am the author and wannabe baker behind the blog, Diethood. I am SO excited to be here! Meagan is one of the most supportive bloggy friends that I have, thus when she asked me to help her out with a guest post, I was very happy to say YES!
Considering Meagan’s amazing recipes on this beautiful blog of hers, I had to put on my thinking cap and prepare something zesty! Pun intended. 😉
These Chicken Cashew Meatballs have made their appearance on many occasions, including Final Four parties and Birthdays, and are always the first to go. And because of that, I always end up feeling embarrassed and nervous because I didn’t make enough…again.
They are small, but are packed with amazing flavors, such as basil, orange zest, onions, brown sugar… listing the ingredients is making me hungry! Then there’s the sauce! Ohmahgah, the sauce! I can’t stand it… I need to rename these and call them amazeballs!
If you’ve got some ground chicken hiding in that freezer, take it out and get on it! You won’t regret it.
Cashew Chicken Meatballs
For the Meatballs
3 tablespoons flour
Oil for frying
1 lb. ground chicken
½ cup plain breadcrumbs
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 add into hot oil. I fry about 4 to 5 meatballs at a time.
Cook for 3 minutes, turn and cook for an additional 2 to 3 minutes, or until nicely browned and done.
Drain on paper towels and cover to keep warm.
Prepare the sauce by combining all ingredients in a small saucepan.
Cook over medium heat, stirring frequently, until sugar is dissolved; about 4 minutes.
Serve meatballs with sauce on the side.
recipe by DiethoodAll images and text © .