Chipotle Meatballs with Capers

Toss the tomatoes, onion, garlic, chipotles, and ground cloves into your blender and puree in batches until almost smooth. That smoky chipotle heat is going to be everything here, bro.

Heat the oil in a heavy large pot over medium-high heat. Add your tomato-chipotle mixture and let it rip.

Cover and let it boil for 10 minutes, stirring occasionally. You want those flavors to meld and the sauce to thicken up slightly. Season with salt and pepper to taste.

In a large bowl, combine the beef, pork, breadcrumbs, beaten egg, oregano, salt, and pepper. Add 0.5 cup of the cooled tomato sauce and mix until everything's well combined. (Don't overmix or your meatballs will be tough - just bring it together gently with your hands.)

Roll tablespoon-sized portions of the meat mixture into balls. If you're feeling fancy, poke a small hole in each one and stuff in about 0.25 teaspoon of capers, then reshape. Those little bursts of brine are killer with the smoky chipotles.

Bring the sauce back to a simmer over medium heat. Gently add the meatballs to the sauce, cover, and simmer until they're cooked through, about 20 minutes.