Yields 4 servings
Hands-on time: 30 minutes
Total preparation time: 55 minutes

3 tablespoons vegetable oil, divided
1 cup finely chopped onion
2 teaspoons minced garlic
1 ½ tablespoons finely chopped fresh or pickled jalapeno
1/2 teaspoon ground cumin
2 teaspoons fresh oregano leaves, finely chopped or 1/4 to 1/2 teaspoon dried
Kosher salt
1 slice white or whole wheat bread
1 pound ground turkey
1 large egg, beaten lightly
1 ½ teaspoons minced chipotle in adobo
1 cup fresh or canned salsa
One 8-ounce can tomato sauce (preferably fire roasted) or one 8-ounce can chopped fire roasted tomatoes
1/2 cup beer
1 ½ teaspoons minced chipotle in adobo
Chopped fresh cilantro for garnishCooked white rice as an accompaniment

Heat 1 1/2 tablespoons of the oil in a large skillet over medium heat until hot. Reduce the heat to medium-low; add the onion and cook 5 minutes or until it has softened. Add the garlic, jalapeno, cumin oregano and a pinch of salt, and cook, stirring for 2 minutes.  Transfer the mixture to a medium bowl and set aside to cool slightly. Wipe out and reserve the skillet. Grind the bread in a food processor fitted with the chopping blade to make fresh breadcrumbs (about 1/2 cup).

Add the turkey, breadcrumbs, egg, and 2 teaspoons salt to the cooled vegetable mixture. Form into twelve balls. Heat the remaining 1 1/2 tablespoons oil in the reserved skillet over high heat until hot; reduce the heat to medium-high. Add the meatballs and cook until they have browned on all sides, about 3 minutes. Add the salsa, tomato sauce, beer, and chipotle to the skillet. Bring to a boil over high heat; reduce the heat to low. Cover and simmer the meatballs for 15 minutes. Remove the lid and simmer for 5 to 10 minutes more or until the sauce has thickened and the meatballs are cooked through. Serve meatballs and sauce over rice.