Fresh apple adds moisture as well as a slightly sweet flavor to these lean meatballs flavored with a variety of herbs and spices. Serve them with potato salad during the summer or some mashed potatoes during colder months.
1 large egg
2 tablespoons whole milk
1/2 cup plain breadcrumbs
1/4 cup grated Monterey Jack cheese
1 Golden Delicious or Granny Smith apple, peeled, cored, and grated
3 tablespoons chopped fresh sage or 1 tablespoon dried
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
Pinch of ground allspice
11/4 pounds ground turkey
Salt and freshly ground black pepper to taste
Vegetable oil spray
For dipping:
1 cup Southern Barbecue Sauce or commercial barbecue sauce, heated
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Whisk egg and milk in a mixing bowl, and add breadcrumbs, cheese, apple, sage, parsley, thyme, and allspice, and mix well. Add turkey, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
3. Bake meatballs for 12 to 15 minutes, or until cooked through and no longer pink. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Southern Barbecue Sauce for dipping.
Note: The meatball mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.