albondigas con chipotle (meatballs in chipotle sauce) Recipe

Albondigas con Chipotle (Meatballs in Chipotle Sauce)6 fresh, ripe tomatoes, halved1 pound ground beef4 tablespoons bread crumbs2 cloves garlic, chopped2 whole cloves garlic3 eggs2 1/4 teaspoons ground cuminSea salt, to tasteFreshly-ground black pepper, to taste4 chipotle chiles in adobo1 cup chicken stock1 tablespoon dried Mexican oregano2 tablespoons vegetable oilTo roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool.When cool enough to handle, remove skins. Reserve.Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoon cumin, salt and pepper. Cover mixture, and let chill in refrigerator.In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin and oregano.Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.Meanwhile, make uniform medium-size meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes.Serve as an entrée over rice, or alone as an hors d'oeuvre.

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