Cashew Chicken Meatballs

For the chicken:
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 zest, 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. Oil should come about halfway up the meatballs. 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.

For the sauce:
Combine 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.