Chipotle Meatballs
"While living in Mexico City, I ate chipotle meatballs all the time in the bare-bones cocinas econimicas that dotted my neighborhood, those simple little holes-in-the-wall where grandma cooks three-or four-course meals of basic, everyday food from scratch, all for just a few bucks. When I bought a cookbook there – it was call Marichu en la Cocina Mexicana – nearly thirty years ago, I learned how to make this version. I’ve reworked the process to simplify it, but kept intact the savory punch of roasted tomatoes..."
INGREDIENTS
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3 slices bacon, cut into 1-inch pieces
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3 garlic cloves, peeled (divided use)
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2 large eggs
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½ cup dried bread crumbs (3/4 cup if they’re the coarse-textured panko)
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Salt
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1 ¼ pounds ground pork
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½ cup (loosely packed) coarsely chopped mint leaves, plus extra leaves for garnish, if you wish
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One 28-ounce can diced tomatoes in juice (preferably fire-roasted)
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1 to 2 canned chipotle chiles en adobo, stemmed and seeded
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1 to 2 tablespoons chipotle canning sauce
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1 teaspoon dried oregano, preferably Mexican
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About 1 ½ cups beef or chicken broth
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