Serves 6 as an appetizer

6 sprigs marjoram 
6 sprigs thyme 
10 whole black peppercorns 
1/2 teaspoon cumin seeds, crushed 
1 bay leaf 
2 teaspoons sea salt 
1/3 cup whole milk 
1 large egg 
3 garlic cloves, peeled 
1 slice dried white bread 
12 ounces ground pork 
12 ounces ground beef 
1/2 cup cooked white rice

Chipotle Sauce

Makes 4 to 5 cups

10 to 12 Roma tomatoes (about 2 pounds) 
4 chipotle chiles in adobo sauce 
4 tablespoons vegetable oil 
1 cup beef stock 
1 teaspoon sea salt

Combine the seasonings, milk, egg, and garlic in a blender or food processor and blend until smooth. Add the dried bread to the milk mixture and allow to soak. In a mixing bowl, combine the ground meat, rice, and milk-bread mixture. Work together with your hands. Make 36 1-inch meatballs. Cover and refrigerate while you make the sauce.

Prepare the Chipotle Sauce. Put tomatoes in a large bowl, cover with boiling water, and allow to stand for 5 minutes. Remove tomatoes from water and peel carefully. Combine tomatoes and chiles in a blender and blend until smooth. Heat the oil in a heavy, non-reactive skillet or Dutch oven over medium heat, add the tomato mixture, and cook for about 5 minutes, stirring often. Add the stock and salt, bring the mixture to a simmer, and add meatballs. Cover and cook over low heat for 45 minutes to 1 hour, or until meatballs are done.