For spicy meatballs, in large bowl stir together egg and milk. Add bread. Let stand for 10 minutes, just until bread is softened. Add ground turkey, garlic, black pepper, salt, and cayenne pepper; mix thoroughly with hands or wooden spoon. Shape turkey mixture into about 48 one-inch balls.
In 12-inch skillet heat oil over medium heat. Cook meatballs, half at a time, turning occasionally, until brown and crusty on the outside and no longer pink inside, about 6 minutes per batch. Transfer meatballs to covered dish to keep warm. Drain fat from skillet; wipe out skillet.
For apple glaze, in 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 (should be at a full boil). Cook and stir 2 minutes more. Return meatballs to skillet to glaze and heat through. Transfer to serving dish. Top with green onions. Makes 12(4-meatball) appetizer servings.
This is good for parties. Make and freeze the meatballs beforehand. Make glaze the day of and serve in a Crock-Pot.