3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
1/2 cup bread crumbs
1 lb ground pork
1 28-ounce can diced tomatoes, drained of all but ¼ cup juice
1 canned chipotle chilie in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
About 1-1/2 cups beef or chicken broth.
Heat oven to 450 degrees. In a food processor, combine bacon and 1 garlic clove. Process until finely chopped. Add eggs, bread crumbs and 1 teaspoon salt. Pulse several times to combine thoroughly, then add pork. Pulse a few more times until well combined but not a paste. Remove meat from processor.
With wet hands, form meat into about 16 plum-size balls and space them out in a 13x9 inch baking dish. Bake until lightly browned, about 15 minutes.
While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotle, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 tsp salt in a blender or food processor. Process to a smooth purée.
When meatballs are ready, drain fat off, then pour tomato mixture on top, covering meatballs evenly. Bake until sauce has thickened somewhat, 15 to 20 minutes.
Heat broth in a small saucepan. Divide meatballs among four dinner plates, leaving sauce behind. Stir enough broth into sauce to give it a spoonable consistency. Taste and season with salt, if necessary. Spoon sauce over meatballs and serve with cooked white rice.