MEATBALLS: Position a rack in the center of the oven and preheat the oven to 450ºF. Line a baking sheet with parchment paper; set aside. In a bowl, using a fork, mix together all the ingredients for the meatballs except the chicken. Add the chicken and mix, try not to overwork the meat. Wet your hands and roll the meatballs into tablespoon-sized balls (you’ll get anywhere from 20-25 meatballs approximately.) Place the meatballs on the baking sheet and bake for 14-15 minutes or until they’re cooked all the way through, set aside.

CHIPOTLE BUTTER SAUCE: While the meatballs are baking, heat the butter in a dutch oven or sauté pan. Add the onions along with a tiny pinch of salt and let them cook until they soften, about 7-8 minutes. Add the garlic paste and give it 30 seconds to allow the garlic to become fragrant. Stir in the tomato puree, chipotle peppers, adobo sauce, all the seasonings, and ½ cup water. Allow the sauce to gain a simmer, reduce the heat to low and let simmer for 10 minutes. Stir in ¾ cup heavy cream and butter. Add the meatballs and allow them to sit in the sauce for a couple minutes before serving. Taste and adjust with additional heavy cream as desired. Serve warm over warm basmati rice topped with chopped cilantro!