Lingkan Reang
Grate apple and combine with chicken, panko, egg, and seasonings.
Shape the mixture into 18 meatballs.
In a slow cooker, mix apple butter, chicken stock, Worcestershire, and bouillon.
Add meatballs to the sauce and cook on high for 2 hours or low for 4 hours.
Stir in butter and season with salt.
Serve meatballs with sauce, garnished with thyme and toothpicks.