1 green apple, cored and cut into bite-sized triangles 1/4 inch (5 mm) thick
Small basil leaves
In a small pot, bring all the ingredients to a boil. Simmer for 5 minutes or until the glaze is very thick and syrupy. Cover and set aside.
Meanwhile, in a bowl, combine all the ingredients except the oil. Working with lightly oiled hands, shape each meatball using 2 tsp of the mixture.
In a non-stick skillet over medium heat, cook the meatballs in the oil for 6 to 8 minutes or until cooked through. Drain on paper towels. Wipe the skillet clean. Return the meatballs to the skillet, add the glaze and gently stir to coat.
Thread basil leaves, meatballs and apple pieces onto small wooden skewers.