Makes 30 mini meatballs; serves 6-8. Can be multiplied.
Ingredients
1-1/3 lb ground turkey (I use 93% fat-free)
1/2 cup plain dried bread crumbs (use gluten-free bread crumbs to make these gluten-free)
1/2 cup finely minced apple (with the skin is fine)
1/2 cup finely minced sharp Cheddar cheese
1/2 cup dried cranberries
1 large egg
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1/4 tsp cinnamon
1/2 tsp olive oil
Mango chutney, for garnish
Directions
Preheat the oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
In a large mixing bowl, combine all of the ingredients except the chutney. Use your fingertips to mix gently, making sure that all of the ingredients are incorporated.
With a spoon or small ice cream scoop with a release (called a disher), form the mixture into 30 small balls, and set them on the prepared baking sheet. They can be close together, but not touching.
Bake the meatballs for 20 minutes on a rack set in the upper third of the oven.
Use a pastry brush to paint each meatball with a bit of mango chutney before serving.