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1
RICE - Cook the rice according to the directions - when it is done stir in the juice from the lime as well as the cilantro, and set it aside to cool.
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2
BROTH - Soften the chipotle pepper in the white wine - I do this by putting them in a pyrex measuring cup and nuking them for a minute. Get the broth and tomatoes simmering. Seed the chipotle and chop it up, add it to the broth. Add the wine too - if seeds have escaped into the wine strain them out. Let that simmer on low all the while.
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3
MEATBALLS - Mix together the pork and beef, spices, egg and corn flour. To form the meatballs - grab a small handfull of meat. Flatten it into a disk in your hand, then put a spoonfull of rice in the center of the disk. Close your hand so the meat encloses the rice then roll it into a ball. I got 9 meatballs. You are going to have leftover rice.
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4
Heat the olive oil to med-high in a very large skillet. When it's hot, add the meatballs - do not crowd them. You want them nice and brown on all sides (I know a sphere doesn't have sides - but you know what I mean - roll them around)
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5
When the meatballs are all browned, add them to the broth and simmer for 10 minutes or so, don't boil the heck out of them just simmer. You're done!
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6
Serve each bowl with meatballs and broth, and add a slice of avocado and some fresh cilantro ...
