- 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.