Spicy Apple-Glazed Meatballs

1 egg
1/4 C. milk
2 slices white or wheat bread, torn
1 lb. 85% lean ground beef
4 cloves garlic, pressed or finely minced
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
1/4 tsp. cayenne pepper
1 Tbsp. vegetable oil

Apple Glaze:
1 C. apple juice
1/4 C. soy sauce
3 Tbsp. packed brown sugar
1 1/2 tsp. cornstarch
1 tsp. ground ginger
1/4 tsp. cayenne pepper
6 green onions, thinly sliced

For meatballs, in a large bowl, whisk together egg and milk. Add bread and let stand 10 min. Add ground beef, garlic, black pepper, salt, and cayenne; mix thoroughly with hands or wooden spoon. Shape beef mixture into about 48 1 in. balls.
In a 12 in. skillet, heat oil over medium heat. Cook, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink in center, about 6 min. per batch. Transfer to a covered dish to keep warm. Drain fat from skillet and wipe clean.
For apple glaze, in a bowl, combine juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne. In the same skillet over medium heat, cook and stir sauce until thickened and bubbly. Cook and stir 2 min. more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions.