Empty entire contents of chipotle pepper can into food processor (Seriously, the adobo sauce is like liquid gold)
Process until peppers are smooth.
Add vinegar, water, tomato sauce, sugar, garlic, onion and cinnamon. Process until completely smooth. This will be a thick sauce.
Pour sauce into a saucepan. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring often.
I suggest letting the sauce simmer for at least 10 minutes before tasting and making adjustments.
Set sauce aside until ready to use. Refrigerate in a sealed jar if making ahead of time. I usually make the sauce a few days prior.
*You will have more sauce then needed for recipe*
Preheat oven to 400°. Prep a cookie sheet with aluminum foil and lightly grease/spray.
In a large bowl, mix together ground chicken, panko, chipotle sauce, egg and salt.
Form approximately 24 meatballs. They should be just about the size of a golfball. I use a "2 Tablespoon Cookie Scoop" to do this.
Bake for 17-22 minutes or until done.
In a saucepan combine chipotle sauce and butter.
Stir until butter is melted and sauce is heated through.
Gently toss and coat meatballs in sauce. I use a spatula to do this.
Pop a toothpick in each meatball and plate. Serve with crumbled Queso Fresco and lots of Mexican Crema.
This recipe easily doubles (you wouldn't have to make any more sauce) and can be made ahead of time and heated prior to serving.