Ground Chicken: I’ve used ground chicken to make Mexican chicken meatballs, but you can easily use ground beef or ground pork if you prefer.

Onion: I used a yellow onion, but a white onion or red onion will work too.

Panko Breadcrumbs: I used gluten-free panko breadcrumbs to keep this recipe gluten-free. However, if you are not Celiac or gluten-intolerant, you can use regular panko breadcrumbs instead.

Egg: The egg helps to better bind the ingredients together, so make sure you add it in.

Spices: I used a mix of ground cumin, ground coriander, and granulated garlic (garlic powder) to add plenty of flavor. If you like a bit more heat, feel free to add a pinch of chili powder as well.

Olive Oil: I used extra virgin olive oil to cook the meatballs, but you can also use other types of oil (such as canola oil, sunflower oil, avocado oil, etc.) if you prefer.

Tomatoes: I used one 14 ounce can of chopped tomatoes for convenience, but you can also use fresh roma tomatoes and chop them yourself.

Chipotle Peppers: Make sure to use chipotle peppers in adobo sauce (as opposed to dried chipotle peppers).

Prep Ahead: You can also make the meatballs and freeze them (before cooking them), making them great for meal prep. Then simply thaw them, and cook them in the chipotle sauce the day you wish to eat them.

Freezing: To freeze, place the raw meatballs on a parchment-lined baking sheet in a single layer and place the sheet in the freezer for 1 hour until meatballs are slightly hardened and solid. Then place the chilled meatballs in a freezer bag or a freezer-safe container and freeze until ready.