6 fresh, ripe tomatoes, halved
To roast tomatoes, grill or broil them as close to heat as possible, turning as needed, until skin is blackened in spots, about 3 minutes on each side. Cool.
When cool enough to handle, remove skins. Reserve.
Combine beef, bread crumbs, chopped garlic, eggs, 2 teaspoon cumin, salt and pepper. Cover mixture, and let chill in refrigerator.
In a blender or food processor, blend reserved tomatoes with chipotles, stock, whole garlic cloves, remaining cumin and oregano.
Heat the oil in a heavy skillet. Add the tomato sauce, season to taste with additional salt and pepper, and bring mixture to a boil.
Meanwhile, make uniform medium-size meatballs from meat mixture. Add meatballs to simmering sauce and cook about 25 minutes.
Serve as an entrÃ©e over rice, or alone as an hors d'oeuvre.
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