Chipotle Meatballs with Chupacabra Wing Sauce

Ingredients

For the meatballs

• 2 slices bacon, minced
• 2 cloves garlic, minced
• 2 large eggs
• 1/2 cup plain breadcrumbs; if you’re gluten free use these
• 1 1/2 teaspoons salt
• 1 1/2 pounds ground pork
• 2 teaspoons dried oregano or fresh mint, finely chopped
• 2 teaspoons Chupacabra Wing Sauce

For the sauce

• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped, about 1 cup
• 3 cloves garlic, minced
• 1 to 3 chipotles chiles in adobo (canned), don’t use the sauce
• 2 teaspoons Chupacabra Wing Sauce, or more to taste
• 1 (28-ounce) can crushed tomatoes (preferably fire-roasted)
• 1/2 cup beef or chicken stock
• 1 teaspoon dried oregano

Directions

Preheat the oven to 400°F.

1. Mix the meatball ingredients: Add all of the meatball ingredients to a large bowl and mix well with clean hands for a minute or two. You want the mixture to be well integrated, but you don't want to overwork it or the meatballs will be tough.
2. Form into meatballs and bake: With wet hands or an ice cream scoop, form the meat into about 16 plum-size balls and space them out in a 13x9-inch baking dish, or, if you have one, a mini-muffin tin. Bake at 400°F until lightly browned, about 15 minutes.
3. Make the sauce: While meatballs bake, heat the olive oil in a sauté pan over medium-high heat and sauté the onions until they just start to brown. Add the garlic and cook for 1 minute. Add the minced chipotles, the can of tomatoes, broth, and oregano or mint. Mix well and add salt to taste. If you want more chipotle flavor, add Chupacabra a spoonful at a time, mixing and tasting between spoonfuls. Simmer the sauce uncovered as the meatballs cook.
4. When meatballs are ready, put them into the sauce and toss to coat. If the sauce is too thin for your taste, continue to boil it down for a few minutes. Otherwise, serve with rice, tortillas, or polenta. Garnish with cilantro to serve.