1 slices bacon, finely chopped
1 garlic clove, minced
1 large egg
1/4 cup panko
3/4 tsp salt
3/4 lb ground pork
1 tsp dried oregano
1-2 tsp adobo sauce from the chipotles (we used somewhere around 1.5 tsp)
1 tbsp evoo
1/2 medium sweet onion, chopped, about 1 cup
2 garlic cloves, minced
1-2 canned chipotles in adobo, minced fine and sauce reserved (we used 2)
half of a 28-ounce can crushed tomatoes
1/2 tsp dried oregano
1/4 cup chicken broth
2 scallions, thinly sliced, for garnish
Preheat oven to 400°F. Using your hands, combine bacon, 1 clove minced garlic, egg, panko, salt, pork, oregano and adobo sauce in a large bowl. Don't overwork the meatballs. Form approximately 8 golf ball-sized meatballs and space them out in a rimmed baking sheet or baking dish. Bake until lightly browned, flipping meatballs over halfway through to ensure more even browning, about 15 minutes.
While meatballs bake, heat the evoo in a saute pan over medium-high heat. Once the oil is hot, add the onions and saute until they just start to brown, about 3-4 minutes. Add the garlic and cook for 1 minute, stirring occasionally, then add the chipotles, the tomatoes, oregano and broth. Mix well and add salt to taste. Simmer the sauce uncovered as the meatballs cook.
When meatballs are ready, add 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. Remove meatballs and sauce with a spoon and place in a shallow serving bowl. Serve with brown rice and scallions (or cilantro).