Mexican Meatballs with Mint and Chipotle (Albondigas con Chipotle)

I was interested to see (taste) how these compared to Rick Bayless's recipe, which uses beef and/or pork and has a slightly different cooking method. To my surprise and pleasure, I liked these even more than his. As usual, I went easy on the chipotles but went with the full tablespoon of adobo sauce. These go into the blender with either fresh tomatoes which have been blanched and peeled or with canned tomato puree. (I used the canned diced tomatoes I had on hand). This gets pureed along with onions and then goes into a skillet in which a bit of oil has been warmed. While the sauce cooks, ground turkey is combined with cooked rice, mint that's been chopped up with garlic, salt and pepper. When the sauce is simmering and darkening in color, shape the meatballs and drop them into the sauce to cook--20 minutes covered and then longer uncovered to thicken the sauce. I ended up with about 2 dozen medium sized meatballs and adequate sauce (can you ever have too much?). Very delicious, tender, moist meatballs and the sauce is a winner.