1-1/4 lb ground turkey (93% fat free)
1/2 cup Greek yogurt
1/2 cup plain dry breadcrumbs
2 chipotle peppers in adobo, minced, plus 1 Tbsp adobo sauce (or more, to taste)
1-1/2 Tbsp ground cumin
1 tsp dried epazote
1 pinch mild red pepper flakes (optional, to taste)
1 large egg
1/2 tsp kosher salt
1/2 tsp fresh black pepper
Preheat oven to 400°F.
In a large mixing bowl, combine all ingredients. With your hands, mix just until the ingredients are combined; do not overmix.
Heat a small nonstick frying pan, and add a drop or two of oil. Break off a small piece of the meatball mixture, and fry it until browned on both sides. Taste, and adjust the seasoning before forming the rest of the meatballs.
Using an ice cream scoop (the kind with a release, called a "disher"), form the meatballs and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper. You should get 17-18 large meatballs.
Place the baking sheet in the middle of the oven, and bake for 18 minutes. Serve hot or at room temperature.