Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core apple. Coarsely grate half the apple. Cut remaining apple into 1/4-inch pieces.Transfer grated apple to a strainer. Using your hands, squeeze out any liquid. Set aside.Halve cucumber lengthwise, then cut into 1/4-inch half-moons.Cut tomato into 1/4-inch pieces.

Line a baking sheet with parchment paper.Add turkey, panko, BBQ seasoning, grated apple and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.Using damp hands, roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl) .

Arrange meatballs on the prepared baking sheet.Roast in the middle of the oven, until golden-brown and cooked through, 12-14 min.**

Add vinegar, 1 tsp (2 tsp) cranberry spread, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.Add remaining apples to the bowl with dressing.

When meatballs are almost done, heat a large non-stick pan over medium heat.When hot, add chipotle sauce, remaining cranberry spread and 2 tbsp (4 tbsp) water. Bring to a simmer. Cook, stirring occasionally, until sauce thickens slightly, 1-2 min.Add meatballs. Cook, stirring occasionally, until coated, 30 sec.

Add spinach, tomatoes and cucumbers to the bowl with apples and dressing. Toss to coat. Divide meatballs and salad between plates.Spoon any remaining sauce from the pan over meatballs.Sprinkle salad topping mix over salad.