1 pound ground beef, 90/10 preferred
1 pound pork chorizo
2 large eggs
½ white onion, grated
½ cup panko breadcrumbs
¼ cup fresh mint, chopped
¼ cup fresh cilantro, chopped
2 tablespoons dried Mexican oregano
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon black pepper
For Smoked Tomato Sauce:
3 tablespoons chipotle chiles in adobo
½ white onion, diced
4 garlic cloves, peeled
1 28-ounce can fire roasted tomatoes
1 teaspoon smoked paprika
½ cup beef broth
kosher salt to taste
½ cup chopped fresh cilantro, for garnish
Prepare the smoker for indirect cooking at 350°F.
Prepare the sauce. Add the chipotle chiles, onion, and garlic into a blender and blitz to break up the chiles as much as possible. Add in the rest of the sauce ingredients and purée until the desired consistency. Taste and adjust. Pour the sauce into a large cast-iron skillet or grill-safe pan.
In a large, chilled bowl, add in the ingredients for the meatballs. Using your hands, mix all of the ingredients until evenly combined. Taste test the mixture by cooking a small sample in a frying pan on the stove until cooked through. Adjust the seasoning if needed. Roll out the meat into 11 2-inch balls and place on parchment-lined baking sheet, leaving space between each meatball.
Place the meatball tray and the skillet with the sauce in the smoker, allowing them to cook for about 25 minutes.
Once the meatballs hit 135–140°F internal temperature, transfer to the skillet with the Smoked Tomato Sauce, nestling them in. Continue to cook until the meatballs reach 165°F, another 10 minutes or so.
Sprinkle the cilantro over top. Serve with garlic bread, freshly cooked pasta, or just grab them with a fork.