12 ounces ground beef
1 medium zucchini
1/4 teaspoon cumin seeds
1/4 teaspoon dried Mexican oregano
2 eggs, lightly beaten
1/3 cup finely chopped onion
1 1/2 teaspoons salt
1. Place the ground pork and beef in a food processor and pulse several times. Transfer to a large bowl. Trim the ends of the zucchini and chop finely. Add to the bowl.
2. Finely grind the peppercorns and cumin seeds in a spice grinder or mortar and pestle and add to the meat. Add the oregano, eggs, onion and salt and gently use your hands or a spatula to thoroughly combine all the ingredients.
3. Gently form the mixture into 1 1/2 -inch meatballs. Place on a baking sheet and refrigerate while making the sauce.
Sauce and finish
2 pounds tomatoes
2 to 4 chipotle chiles en adobo, more or less to taste
3 tablespoons vegetable oil
3/4 cup chicken broth