For the meatballs:
1 pound ground beef or pork, or a combination of the two
1 egg
2 garlic cloves, peeled and finely chopped
1 teaspoon salt
2 to 3 tablespoons chopped fresh mint leaves (if they are available)
2 cups (packed) cooked, cooled rice (2/3 cup uncooked)
2 tablespoons vegetable oil, olive oil, bacon drippings or freshly
rendered pork lard
For the sauce:
One 15-ounce can diced tomatoes, preferably fire-roasted, with juice
1 to 2 (or more, if I want the sauce really spicy) canned chipotles en
adobo, stemmed and optionally seeded
1 tablespoon chipotle canning sauce
1 scant teaspoon dried oregano, preferably Mexican OR 2 tablespoons
chopped fresh flat-leaf parsley
2 garlic cloves, peeled and halved
1/3 cup water, beef broth, chicken broth, beer or wine
Make the meat mixture and form the meatballs. Using your fingers or a spoon, thoroughly mix together the meat, egg, garlic, salt and mint. Spread the rice on a cutting board and chop through it several times to reduce the size of the grains (this is optional, but makes better meatballs, I think). Use a light touch: don’t compact the mixture too much. Form the mixture into 12 meatballs, rolling them gently between your palms without pressing too hard. (The mixture may seem a little wet at this point–that’s okay.)
Fry the meatballs. In a very large (12-inch) skillet (I like to work in heavy cast iron or nonstick), heat the oil (or bacon drippings or lard) over medium. When hot, lay in the meatballs in a single uncrowded layer. When they are brown on one side, turn them with tongs or a spatula, continuing until they're evenly and richly browned all over, 6 to 8 minutes.
Make the sauce. While the meatballs are browning, in a blender, combine the tomatoes, chipotles, oregano or parsley, and garlic cloves. Pulse until coarsely pureed. When the meatballs are ready, pour the sauce mixture evenly over the top. Make sure to coat the meatballs evenly and loosen any that may be sticking a little. Cover the pan, reduce the heat to medium-low, and let the meatballs cook for about 10 minutes more, until they're cooked through.
Serve. Transfer the meatballs to 4 warm dinner plates, leaving behind as much of the sauce as possible. Raise the temperature under the skillet to medium-high and stir in the water, stock or liquid of choice. Let the sauce simmer for a minute or two, then season with salt (usually about 1 teaspoon) and spoon over the meatballs. The albondigas are ready.