Dried out, flavorless ground chicken? Just add cashews! In these super tender meatballs, the fatty nuts fix both problems. Meanwhile, torn-up bread mashed with yogurt further helps with tenderization while also binding the mixture. Either dark- or white-meat ground chicken works, though we prefer dark because it yields juicier meatballs. Refrigerating the chicken-cashew mixture firms it so it is easier to shape. Make sure to oil your hands before forming the meatballs. This prevents sticking and eliminates the need to brush the meatballs with oil.