Ingredients

Meatballs

• 1 lb. ground chicken, light and dark meat (around 90% lean)
• 1 medium apple, peeled and grated (about ½ cup; we recommend Fuji, Honeycrisp, or SweeTango®)
• 1 garlic clove, minced
• 2 scallions (white and light green parts), finely chopped
• 1 large egg, lightly beaten
  
• ½-¾ cup panko breadcrumbs
• 1 tsp fresh thyme
• Salt to taste

Glaze 

• 1 cup apple cider
• ½ cup apple butter
• 1 Tbsp vinegar (champagne or apple cider)
• 2 tsp dijon mustard
• 1 sprig of fresh thyme
• Pinch of salt

Directions

1. Preheat oven to 400º F. Line a baking sheet with foil or parchment paper.
2. In a large bowl, mix meatball ingredients. Start with ½ cup panko breadcrumbs and add more if the mixture is too wet. Try not to over-mix—this will make the meatballs tough. 
3. Wet your hands with water and form 20 evenly sized meatballs. Alternately, use about one tablespoon of mixture for each to yield 40 mini meatballs. Transfer to baking sheet.
4. Bake for 18-20 minutes, until meatballs are lightly browned and cooked through. The bake time will be shorter for smaller meatballs.
5. While meatballs are cooking, make the glaze by combining all ingredients in a large skillet. Whisk and simmer for 5-8 minutes, until sauce thickens. Add cooked meatballs and toss to coat.
6. Optional: garnish with scallion greens and fresh herbs before serving.