Preheat oven to 400 degrees
Line a baking sheet with parchment paper (you can use aluminum foil). Lightly spray with cooking oil mister or sprayer.
In a large bowl, blend the ingredients of the chicken through to the ground black pepper. Using hands is the quickest method.
Scoop out 1 level tablespoon of meat and roll into round ball. Place on sheet. Repeat to fill the sheet leaving at least an inch between balls in all directions.
Spray with oil or lightly brush olive oil over top of meatballs.
Bake 10 minutes. Turn and bake 10 more min.
While meatballs are baking, heat up BBQ sauce in saucepan and add clove and cinnamon. Stir frequently and allow it to warm up and simmer for about 5 minutes to blend flavors. Then turn off and lest rest until meatballs are ready.
Allow meatballs to cool down enough to handle. Then skewer 2 to 3 on a stick and place back on baking tray. (If using aluminum foil, you will want to reline and respray the tray to avoid sticking.)
Using a basting or pastry brush, basted the BBQ sauce over skewered meatballs. Lifting to coat underside.
Lower over to 375 and bake for about 10 minutes. If starting from refrigerated meatballs, bake and additional 5 minutes.
Remove from oven and either baste or drizzle extra BBQ sauce over top.
Sprinkle bits of chopped green onion over top to garnish.
