Healthy Apple Chicken Meatball Recipe

I saw this on the today show this morning-they had 3 recipes this is the one that I want to make-Willy really liked it when he tasted it.

  
Jennifer Valdenegro’s chicken apple meatballs in onion and apple gravy 
approved by Joy Bauer on the Today Show
For the meatballs:1 package ground chicken (13.2 ounces)
2 (heaping) tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon ground cumin
1 apple (any variety), peeled and grated with excess juice squeezed out
1 tablespoon + 1 teaspoon of grated Parmesan cheese
Pinch of salt
Pinch of ground black pepper
For the gravy:1 tablespoon grape seed oil
1 onion, sliced
1 large shallot, sliced
3 cloves garlic, chopped
2 apples (any variety), peeled and chopped
2 tablespoons Dijon mustard
Several sprigs fresh thyme
2.5 cups low-sodium chicken stock
Couple dashes of low-sodium soy sauce
Kosher salt, to taste
Ground black pepper, to taste

Directions:For the meatballs: Preheat oven (convection, if available) to 475 degrees.

Mix all ingredients together using your hands until well combined. Form into balls and with a food scale, weigh out 2-ounce portions. (You'll get about 8 meatballs.)
Place on cookie sheet lined with parchment paper. Cook in oven for 10 to 15 minutes, just until browned on the outside. (They will finish cooking in the gravy.)
For the gravy: Using a heavy-bottomed pan or Dutch oven, over medium-high heat, place oil in pan.
Add onion, shallot, garlic and apples. Sauté until soft, about 10 minutes. Add chicken stock, mustard and soy sauce. Stir and let cook for 5 to 7 more minutes. Taste and add salt and pepper, as needed.
With an immersion blender (off hot burner), puree the mixture to desired consistency.
Add thyme leaves and meatballs and turn heat back to low. Let gravy simmer, cooking down to desired thickness.