Turkey Meatballs with Apple Cranberry Glaze

½ cup seasoned breadcrumbs
½ tsp. ground poultry seasoning
½ tsp. kosher salt
¼ tsp. coarse ground black pepper
¼ tsp. fennel seeds
¼ tsp. crushed red pepper flakes
½ cup skim milk
1 egg, lightly beaten
20 oz. 93% lean ground turkey
- parchment paper
8.5 oz. jar Stonewall Kitchen Apple Cranberry Chutney
3 tbsp. orange juice

In a medium mixing bowl, whisk together first 6 ingredients; stir in milk. Let crumbs stand 15 min.; mix in egg. Add turkey; mix well. Using slightly damp hands, shape into approximately 30 meatballs (about 1 ½" across). Spray a large parchment-lined rimmed baking sheet with cooking spray; bake meatballs in a preheated 400° oven until done (about 15 min.). Meanwhile, in a small microwave-safe dish, whisk together chutney and juice. Microwave on high until chutney is melted. In a large bowl, toss hot meatballs with warm glaze to coat. Serve immediately.