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For the sauce: Preheat the oven to 425 F. Place the onion quarters, tomatillos and unpeeled garlic on a rimmed baking sheet and drizzle with olive oil.
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Roast the vegetables until they begin to blacken and blister, about 35-40 minutes.
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Remove pan from oven.
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Squeeze the garlic from the skin and discard the skin.
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Place the vegetables in a blender along with the beef broth, chipotle peppers and 1/2 teaspoon salt.
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Process until smooth.
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Pour the sauce into a small saucepan, bring to a simmer, reduce the heat to low and simmer for 10 minutes, stirring occasionally.
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Add more salt to taste.
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For the meatballs: In a large bowl, combine the ground beef, chorizo, breadcrumbs, milk, diced onion, eggs, oregano, salt, pepper and 4 tablespoons of cilantro.
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Using your hands, knead the mixture until thoroughly combined.
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Form the meat mixture into 1-inch balls.
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You should get about 30 meatballs.
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Flatten each of them and place a piece of hard-boiled egg in the center.
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Then close the meat around it to form back into a ball.
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Repeat for all meatballs.
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Heat some vegetable oil in a large skillet over medium-high heat and fry the meatballs on all sides until brown.
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Depending on the size of your skillet, you may have to do this in batches.
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Dont crowd the pan.
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Transfer the cooked meatballs to paper towels to drain the grease.
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Repeat with the remaining meatballs.
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Put the drained meatballs back into the skillet.
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Pour the sauce into the skillet and nestle the meatballs in the sauce.
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Bring to a simmer, reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally to prevent burning.
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Add a little more beef broth as needed to thicken the sauce.
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Serve meatballs and sauce topped with some fresh cilantro and your choice of sides (e.g.
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crusty bread and salad).
