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Well, I'm just going to say it. These meatballs aren't going to win any beauty pageants. They are ugly little suckers, but man oh man are they tasty. I'm a big fan of ground turkey because it has nice flavor but also lends itself to other flavors so well. When I saw this recipe for chipotle meatballs in Simply Organic I was instantly intrigued and ready to whip up a batch. Making meatballs is a pretty easy, albeit a little messy. The only thing that makes these ones chipotle is the sauce on top, which is just a combination of ketchup, honey and chipotle. Simply combine the meat with an onion, carrots, parsley, bread, salt and pepper. In another bowl you'll combine some wet ingredients and then add it to the meat and get your hands in there to mix it up. Form the meatballs and line them up in a pan. Before placing them in the oven crown each with a dollop of sauce and in only about 15 minutes you'll have yourself a delicious bunch of meatballs. Like I mentioned, these little guys are not cute, but what they lack in beauty they make up for in flavor. The texture is light and moist while the sauce provides a nice smooth and tangy contrast to the meat. Not only were these good the evening I made them for dinner, but they were just as delicious the next day for lunch.  This recipe is ripe for experimentation too. With a few tweaks to the seasonings you could get a very different but equally tasty outcome. chipotle meatballs from simply organic by jesse ziff cool makes 12 1/2 cup ketchup 2 Tablespoons honey 1 whole can chipotle pepper, pureed or minced 1 1/2 lb ground dark turkey meat or chicken meat 1 medium onion, grated 2 medium carrots, peel and grated 1/4 cup fresh Italian parsley 3 slices bread, torn into small pieces 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup chicken broth 1 large egg Preheat the oven to 400°F Generously oil broiler pan or baking sheet with sides. 1 In a small bowl, combine the ketchup, honey, and chipotle. Set aside. 2 In a large bowl, combine the ground turkey, onion, carrots, parsley, bread, salt and pepper. 3 In a small bowl, lightly beat the chicken broth and egg together and add to the meat mixture. Mix well and form into 12 golf ball sized meatballs. 4 Place the meatballs on the prepared pan. Spread a scant tablespoon of the ketchup mixture on each meatball. 5 Bake the meatballs for about 15 minutes, until well browned, or until a thermometer inserted in the center of a meatball registers 165°F.