Chilli Turkey Meatballs

I have to say that I prefer meatballs made from turkey rather than beef.  As well as being lower fat, they have a better texture and remain soft and tender.  They also carry flavours better.  So, last night I made a big pot of chilli with them - 500g of turkey mince makes plenty for four people so we stashed half in the freezer.  Take said pack of turkey, and mix with 2 slices of bread, turned into breadcrumbs, 1 finely chopped onion, and 1 crushed clove of garlic, an egg, salt, pepper and a chopped red chilli.  Form into meatballs, whatever size you like.  I go for about a heaped teaspoon, which should yield 40 meatballs.  Saute lightly in a little olive oil until browned and drain well on kitchen paper.  Pop into a pot of simmering chilli sauce, made from: a sauteed chopped onion, red pepper and more garlic, 2 teaspoons ground cumin, 1 teaspoon (or to taste) of chilli powder, 3 teaspoons hungarian sweet paprika and 1 teaspoon dried oregano, a 400g tin of chopped tomatoes, a can of water and a splodge of tomato puree.  Last, but not least, a big can of kidney beans, drained and rinsed.  Simmer all of this, with the meatballs, until rich and reduced a little, then serve with carbs of your choice - I like plain rice, but you can pile it into a jacket potato, use taco shells, or mix your cultural influences and have it with pasta.  I eschew cheese and soured cream, but don't let me stop you!