Ground Beef and Pork Mexican Chili Pepper Meatballs

Seasoned with chipotle chiles in adobo,
these Mexican Meatballs are cooked in a savory
tomato sauce and served atop warmed corn tortillas.
These meatballs are also great for a cocktail party.

Ingredients:
1 tablespoon(s) olive oil
3 clove(s) (medium) garlic
1 large onion, chopped
1 can(s) (28-ounce) whole tomatoes in puree
1/2 chipotle chile in adobo, minced, plus 1 tablespoon adobo
1/2 pound(s) ground beef chuck
1/2 pound(s) ground pork
1 cup(s) fresh soft bread crumbs, (from about 2 slices bread)
1 large egg
1/4 cup(s) water
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) dried oregano leaves
8 small (6-inch) corn tortillas (optional)

Directions:
In nonstick 12-inch skillet, heat oil over medium heat until hot.
Add 2 garlic cloves, crushed with press, and onion;
cook 5 to 7 minutes or until tender, stirring occasionally.
Add tomatoes with their puree, chipotle, and adobo.
Heat to boiling over medium-high heat, breaking up tomatoes
with side of spoon. Reduce heat to low and simmer,
covered, 10 minutes to blend flavors.
Meanwhile, in large bowl, mix ground meats, bread crumbs,
egg, water, cumin, salt, oregano, and remaining garlic clove,
crushed with press, just until blended, but not overmixed.
Shape mixture into about twenty 1 1/2-inch meatballs.
Add uncooked meatballs to tomato mixture;
heat to boiling over medium-high heat.
Reduce heat to low; cover and simmer 30 minutes.
To serve, warm tortillas, if using, as label directs.
Spoon meatballs with some sauce onto each of 4 dinner plates.
Serve with corn or flour tortillas if desired.