Tonight's Dinner: Apple meatball kabobs

I love this time of year because every kind of apple known to man is available at the farmers market. But if there aren't any farmers markets near you, don't fret because these days you can find numerous varieties at the grocery store as well. But what I especially love are all the ways you can prepare the apple. You could start by having a whole apple as a snack or you can cut them up to make a pie or cake. And while both of these are wonderful options, one of my favorite ways to eat apples is when they're mixed with savory proteins. Not only do they add a tart sweetness to the salty meat, but they turn a finger-licking dinner for adults into something the kids can enjoy as well. So while everyone, big or small, usually can't get enough of ordinary meatballs, adding some grated apple guarantees those plates will be licked clean.

Apple meatball kabobs

Ingredients:

• 1 cup whole wheat breadcrumbs
• 1/4 cup Parmesan cheese
• 1 egg, lightly beaten
• 1 medium apple, peeled, cored and shredded
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh Italian parsley, chopped
• Salt and pepper to taste
• 1 pound ground turkey breast
• 2 tablespoons vegetable oil
• 1/2 cup apple cider
• 1/4 cup maple syrup
• 1 tablespoon white balsamic vinegar

Directions:

1. In a large bowl, combine the breadcrumbs, cheese, egg, apple, mustard, parsley, salt, pepper and ground turkey until well mixed. Shape into 2-inch meatballs.
2. In a large skillet, heat oil over medium heat. Add the meatballs in batches and cook for about 15 minutes or until the meatballs are cooked through.
3. While the meatballs cook, prepare the sauce by combining the cider, syrup and vinegar in a small saucepan over medium-high heat. Bring the sauce to a boil, and then reduce to a simmer and cook uncovered for 15 minutes, or until the sauce is reduced by half and slightly thickened.
4. Thread the cooked meatballs onto skewers, drizzle the glaze over them and serve.

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