Preheat oven to 400 degrees F. Rub oil on tomatillos, quartered onion, and garlic cloves. Place in a roasting pan and drizzle with remaining olive oil. Roast until golden brown (please check them often so they do not burn). Place tomatillos, onion, garlic, 2 tablespoons of your fresh cilantro, chicken broth, chipotle chile, extra chipotle sauce, and cumin in blender and blend until smooth. Transfer mixture to pan and set aside.
In a bowl stir together beef, turkey, grated onion (do not drain), grated carrots, bread crumbs, eggs, worcestershire sauce, 5 tablespoons of cilantro, 1 teaspoon of salt, 1/2 teaspoon of pepper and mix by hand to combine. With damp hands roll the mixture into small meatballs, about 1 tablespoon each. Heat about 1 1/2 inches of vegetable oil in a large saucepan over medium-high heat. Working in batches fry the meatballs until golden on the outside and place them on a baking sheet (so that they don’t break up) as you fry them, they will finish cooking in the tomatillo sauce.
Cook sauce on low heat for ten minutes and season with salt. Once sauce comes to a boil, carefully stir in meatballs so that they finish cooking.
Serve and garnish with remaining cilantro.