Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico - cooking recipe

Ingredients

3 lbs plum tomatoes or 3 lbs roma tomatoes, coarsely chopped
1 medium white onion, coarsely chopped
2 large garlic cloves
2 teaspoons minced canned chipotle chiles
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
1 lb ground beef
1 lb ground pork
1/2 cup fresh breadcrumb (made from crustless French bread)
1 large egg
1 1/2 teaspoons dried Mexican oregano
1 1/4 teaspoons salt
3/4 teaspoon fresh ground black pepper
3 tablespoons drained capers (optional)

Preparation

Puree first 5 ingredients in blender in batches until almost smooth. Heat oil in heavy large pot over medium-high heat. Add tomato mixture. Cover and boil 10 minutes to blend flavors and thicken slightly, stirring occasionally. Season sauce to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
Combine ground beef and next 6 ingredients in large bowl. Add 1/2 cup cooled tomato sauce and stir until well mixed. Using hands, form 1 rounded tablespoonful meat mixture into ball. Optional: Insert 1/4 t. capers into center of meat; reshape meatball. Repeat with remaining meat mixture and capers.
Bring sauce to simmer over medium heat. Add meatballs to sauce. Cover and simmer until meatballs are cooked through, about 20 minutes.