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Combine the ground meats in a mixing bowl.
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Add the eggs, oregano, cumin, garlic, salt, and pepper.
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Using your hands, mix the ingredients until well incorporated.
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Form the meatballs by placing 1 tablespoon of meat in the palms of your hand and moving both hands together in a circular motion to form a 1-inch ball.
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Set aside and repeat until all of the meat is used.
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Put the flour on a dish.
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Cover the meatballs with a light dusting of flour by rolling them in the flour and shaking off the excess.
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Set aside.
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Heat the olive oil in a saucepan over medium-high heat.
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When the oil is hot, add the meatballs in small batches, being careful not to crowd the pan because this will cause the meatballs to steam and not brown.
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You are looking to brown the meatballs on all sides but not cook them through.
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The meatballs will finish cooking in the sauce.
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Place the browned meatballs on a dish and set aside.
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Use this same panwith all the meat bits and rendered fatto cook the sauce.
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Make sure there is about 1 tablespoon of oil left in the pan.
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If there is not, add more olive oil.
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Combine the onion, tomatoes, chipotles, adobo sauce, honey, and salt in a blender and puree until smooth.
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Place the saute pan used to brown the meatballs over medium-high heat and add the pureed sauce.
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Be careful because the sauce most likely will splatter.
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Cook the sauce for 2 minutes, then add the chicken broth.
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Reduce the heat to a simmer and continue cooking, uncovered, for 5 minutes.
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Taste the sauce for seasoning and adjust if necessary.
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Add the meatballs and cook for 10 minutes.
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The meatballs can sit in the sauce until you are ready to serve them.
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Just turn off the heat and cover the pan.
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Because the sauce may be a bit spicy for some, serve the meatballs with Homemade Mexican Crema to tame the heat.
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Garnish with sprigs of cilantro and crispy strips of tortilla.
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INGREDIENTS
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Canned Chipotles
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You can adjust the spiciness of this sauce by adding more or fewer chipotle chiles and removing their seeds (the seeds are what contribute the heat).
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Ground Meat
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This recipe calls for equal amounts of ground pork and beef.
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Feel free to use any combination of ground meat.
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You even can use ground turkey, if you like.
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Just remember that ground turkey breast is much lower in fat than other ground meats and will produce a drier meatball.
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TECHNIQUES
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Browning the Meatballs
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The light coating of flour will help create a thin crust around the meatballs when you saute them in oil.
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Just make sure to coat them right before cooking, otherwise the meat will absorb the flour and you will not achieve the proper texture.
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ADVANCE PREPARATION
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This recipe can be made a day in advance and reheated.
