3tsp. finely miced chipotle pepper in adobo, divided
1 1/2tbsp.chipotle in adobo sauce
2 tbsp. honey or agave
1/2cup + 2 tsp.low-sodium chicken stock
Preheat oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
Add turkey, salt, egg, panko, grated onion, 1 tsp. minced chipotle peppers, and 1 grated garlic clove to a medium bow. Use hands to mix, must until combined. Use a small ice cream scoop to form into 15 meatballs. Line on prepeared baking sheet and bake until cooked through, about 15-20 minutes.
While the meatballs cook, add remaining chipotle peppers, adobo sauce, garlic, honey and 1/2 cup chicken stock to a small saucepan. Bring to a boil, and reduce to a simmer. Cook for 3-4 minutes until slightly thicker. Whisk remaining 2 tsp. chicken stock and cornstarch together in a small bowl. Whisk into chipotle and honey mixture. Continue to simmer until thickened, about 1-2 minutes. Turn the heat off.
Once meatballs are cooked, add to chipotle honey mixture. Toss to until meatballs are coated.