Albóndigas en chipotle, or meatballs in chipotle sauce, is a Mexican classic. We use ground turkey (dark meat is best for flavor and texture, but white meat works, too), and we bind it with both breadcrumbs and pepper jack cheese. Additional cheese goes on after cooking for richness. Make sure to grate the pepper jack that goes into the meatballs on the small holes of a box grater so it integrates easily with the other ingredients; the cheese that goes on as garnish can be shredded on the large holes. If you’re sensitive to chili heat, start by adding only 2 chipotle chilies when making the sauce, then when adjusting the salt and pepper at the end, stir in additional minced chipotle if you’d like more kick. Serve with rice or warmed tortillas.