Albondigas en Salsa de Jitomate y Chipotle (Meatballs in Tomato and Chipotle Sauce)

Ingredients
THE MEATBALLS:
12 ounces (340 g) ground pork
12 ounces (340 g) ground beef
6 ounces (180 g) zucchini
2 large eggs
1/4 teaspoon dried Mexican oregano
8 peppercorns
1/4 teaspoon cumin seeds
1/3 onion, finely chopped
salt to taste

THE SAUCE:
2 pounds (900 g) tomatoes
3 to 4 chipotle chiles en adobo, or to taste
3 tablespoons vegetable oil
3/4 cup (185 ml) light meat or chicken broth
salt to taste

Preparation

Put the meat through the finest screen of the grinder.

Trim the zucchini and chop very finely. Add to the meat.

Blend the eggs together with the rest of the meatball ingredients and mix well into the meat. Make 24 meatballs, about 1 1/2 inches (4 cm) in diameter.

Cover the tomatoes with boiling water and let them cook for about 5 minutes. Drain and blend with the chiles to a fairly smooth sauce.

Heat the oil in a wide pan, add the sauce, and when it comes to a boil, cook it over high heat for about 5 minutes. Add the broth and bring to a simmer. Add the meatballs and bring to a simmer once more.

Cover the pan and continue cooking the meatballs over low heat until they are done - about 50 minutes. Adjust the seasoning just before the end of the cooking time.

You can prepare this dish ahead of time, even the day before. You can also freeze it.