Chipotle Meatballs (Albondigas al Chipotle)

I love these meatballs! And I love the sauce--though, coward that I am, I use a minimal amount of Chipotle peppers and adobo sauce. I generally use all very lean beef, though this last time I threw in some relatively mild uncooked chorizo which turned out to be an excellent addition. These are very easy--the meatballs, once mixed with rice and mint, get browned in a big cast iron skillet, While they brown, the sauce ingredients go into the blender. The pureed sauce is poured over the meatballs, the skillet is covered and the dish is finished over low heat. The result is really delicious. And it freezes beautifully.