Makes about 40 / Not that you should expect to have any leftovers, but if you do, these make a terrific meatball sandwich. Look for canned chipotles in adobo in the Mexican section of most markets. Serving tip: During the party, keep these warm in a slow cooker; provide little forks or cocktail sticks for spearing.

1 pound ground turkey (a mix of breast and thigh)

1 egg

1 bunch scallions, thinly sliced

1/3 cup chopped fresh cilantro

¼ teaspoon freshly ground black pepper

¾ teaspoon sea salt, divided

½ cup dry whole-wheat breadcrumbs

½ onion

7 cloves garlic

2 cups no-salt-added tomato sauce

1 cup low-sodium chicken broth

1-2 canned chipotles in adobo sauce, to taste

1 tablespoon extra-virgin olive oil

1. Combine ground turkey, egg, scallions, cilantro, pepper, and ¼ teaspoon salt in a bowl. Mix thoroughly, then add breadcrumbs and mix again. Cover and let rest while preparing sauce.

2. Chop onion and garlic in a food processor or blender. Add tomato sauce, broth, chipotle (start with one), and remaining ½ teaspoon salt. Process to a smooth purée.

3. Heat olive oil in a large saucepan and add purée. Bring to a boil, then reduce heat to maintain a rapid simmer. Form bite-size balls of meat mixture, about 1 level tablespoon each, and gently drop into simmering sauce. As they begin to pile up, gently shake and swirl pan from time to time, to help them slip under sauce. (Do not stir with a spoon, as they will still be soft.) When all meatballs are in sauce, lower heat just enough to prevent scorching, season to taste, and cook for about 15 minutes, until meatballs are cooked through and sauce has thickened. Slide a spatula under them from time to time to keep them from sticking. Serve at once, or place in slow cooker to keep warm.

PER SERVING (4 meatballs): 134 cal, 40% fat cal, 6g fat, 1g sat fat, 57mg chol, 10g protein, 10g carb, 1g fiber, 279mg sodium