Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

In a large bowl, add in all the ingredients for the meatballs and mix until well combined.

Using a medium size cookie scoop (or make golfball size meatballs), scoop meatballs onto baking sheet. You should get around 16 meatballs.

Round out the meatballs and then place in the oven. Bake for 25 minutes or until cooked through.

Prepare the aromatics while the chicken meatballs are cooking.

Cut a few of the dried red chili peppers in half and discard the seeds.

Roughly ground the Szechuan peppercorns in a mortar and pestle or roughly chop with a sharp knife. Don't grind into a fine powder, just enough so the whole peppercorns are broken.

Mix all the ingredients but the water, avocado oil and cashews. Set aside until ready to use.

Preheat a wok or skillet over medium-high heat. Once hot add in the avocado oil.

Add aromatics to the wok and stir fry for 30-45 seconds or until garlic becomes fragrant.

Next pour in the kung pao sauce and mix with the aromatics.

Once mixed, add the meatballs to the wok and combine it with the sauce. If the sauce gets too thick, add water to the wok (starting with 2 tbsp) until the sauce thins out a bit.

Cook until meatballs are heated through. Turn off the heat and stir in the chopped cashews.

Garnish with the green part of the green onions and then serve.