Chipotle-Cranberry-Glazed Turkey Meatballs

Prepare the Turkey Meatballs:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper, and set aside. Place turkey, onion, oats, parsley, salt, cumin, chile powder, smoked paprika, eggs, and garlic in a large bowl. Using your hands, stir together just until everything is fully incorporated (do not overmix). Set aside at room temperature for 10 minutes (meatballs will hold their shape better). Form 40 meatballs using a small cookie scoop (about 2 tablespoons), and place on prepared baking sheet. Bake in preheated oven until firm and a thermometer inserted into thickest portion of meatballs registers at least 165°F, about 20 minutes. Remove from oven, and set aside.

While meatballs bake, prepare the Cranberry-Orange Sauce:

1. Cut orange (including peel) into 8 to 10 pieces. Place orange pieces in a food processor, and pulse until finely chopped, about 10 pulses. Place chopped orange, cranberries, and water in a medium saucepan over medium-high. Cook, uncovered, stirring occasionally, until cranberries begin to burst, about 10 minutes. Reduce heat to low; cover pan, and cook, stirring occasionally, until thickened, about 20 minutes. Remove pan from heat, and stir in honey. Let cool at room temperature until ready to use. Cranberry-Orange Sauce may be served immediately or stored in an airtight container in refrigerator for up to 2 weeks or in freezer for up to 6 months.

2. Prepare the Chipotle-Cranberry Glaze: Place Cranberry-Orange Sauce, chipotle chiles, hot honey, and adobo sauce in a large saucepan over medium-high. Cook, uncovered, stirring occasionally, until glaze is heated through, about 3 minutes. Remove from heat, and add meatballs, gently stirring until evenly coated using a spatula. Serve warm or at room temperature. Leftovers may be stored in an airtight container in refrigerator for up to 4 days or in freezer for up to 3 months.