Preheat the oven to 425 F.

Heat oil in a large skillet over medium heat. When shimmering, add the onion and sauté for 5-7 minutes or until softened. Add the jalapeño, garlic, spices and salt. Cook for another 2 minutes, until fragrant. Turn off the heat and transfer half the onion mixture to a plate, leaving the rest in the skillet. Place the plate in the fridge to cool completely.

Once cooled, add the onion mixture to a large bowl along with the ground turkey, tortilla chips and cilantro. Mix to combine.

Using well-oiled hands, roll into 12 balls, about 3 tbsp each. Place on the baking sheet and bake for 10-12 minutes or until lightly browned. (It’s ok if they are still raw in the center, they will continue cooking in the broth).

While the meatballs bake, add the fire roasted tomatoes, chipotles in adobo, adobo sauce, chicken stock and sugar to the skillet with the remaining onion mixture. Bring to a boil and add the meatballs. Reduce the heat to low and simmer until the meatballs are cooked through. About 10-15 minutes.

Remove from the heat and stir in lime juice. Serve warm with desired toppings.