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1
Turn on the oven to 450 degrees.
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2
In a food processor, combine the bacon and 1 garlic clove.
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3
Process until finely chopped.
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4
Add the eggs, bread crumbs and 1 teaspoon salt.
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5
Pulse several times to combine thoroughly, then add the pork and mint.
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6
Pulse the machine, a few more times until everything is well combined but not at all processed into a paste.
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7
Remove the blade.
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8
With wet hands, form the meat into 16 plum-size spheres, spacing them out in a 13 x 9-inch baking dish.
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9
Bake until lightly browned (theyll be browned more underneath than on top), about 15 minutes.
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10
While the meatballs are baking, combine the tomatoes, with their juice, chipotles, canning sauce, oregano, the remaining 2 garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.
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11
Process to a smooth puree.
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12
When the meatballs are ready, spoon off any rendered fat from the baking dish, then pour on the tomato mixture, covering the meatballs evenly.
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13
Bake until the sauce looks like tomato paste, 15 to 20 minutes.
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14
Microwave the broth for about a minute to heat it (or heat in a small saucepan).
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15
Divide the meatballs among four dinner plates, leaving most of the sauce behind.
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16
Stir enough broth into sauce to give it an easily spoonable consistency.
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17
Taste and season with additional salt if you think the sauce needs it.
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18
Spoon the sauce over the meatballs, decorate with extra mint leaves, if you wish, and carry to the table.
