"Shush Kabobs" - sweet glazed apple meatballs (Parents Magazine)

1 cup bread crumbs
1/4 cup grated parmesan cheese
1 large egg, lightly beaten
1 medium apple, coarsly grated (Macoun or Jonathan apples recommended)
1 Tbs. Dijon mustard (I omitted this)
1/4 tsp. each salt and black pepper
1 Tbs. chopped parsley
1 lb ground turkey or chicken breast
2 tBS. vegetable oil
1/2 cup apple juice or cider (I used juice)
1/4 cup maple syrup
1 Tbs. balsamic vinegar (omitted because my crowd is vinegar haters)

1. In a large bowl, combine bread crumbs, cheese, egg, apple, mustard, parsley, salt and pepper. Mix well. Add turkey (or chicken) and fold into a wet mixture until just combined.
2. In a frying pan, heat oil on medium. Roll meat mixtur into 20 balls. Fry, turning frequently untill meatbballs are browned and cooked through, about 15 minutes. I baked these at 350 and we liked the yummy crispy outside it put on the meatballs. After baking them, I finished them directly under the broiler.
3. Glaze: In a pot, mix apple juice, maple syrup and vinegar. Simmer over low heat until reduced by half. About 15 minutes. Toss meatballs in glaze, thread three onto each kabob stick. Serves 4-6.