In a large bowl, stir ground chicken, grated apple, breadcrumbs, egg, chopped onion, minced garlic, parsley, salt and pepper until just blended into a sticky mixture.

Wet your hands slightly and roll heaping tablespoons of mixture into 1½-inch meatballs (about 20 pieces). Ensure they’re evenly sized for uniform cooking.

Warm 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Place meatballs in a single layer, cooking 3–4 minutes per side until golden brown and crispy outside.

Transfer browned meatballs to a baking sheet and bake in a preheated 350°F oven for 10 minutes.

Arrange meatballs on a platter, drizzle with your favorite dipping sauce or apple chutney, and sprinkle fresh parsley.