Neil's fiery meatballs

Meatballs:
300g beef mince
300g pork mince
1/2 tsp ground cumin
1 clove garlic, finely chopped
 sea salt and freshly ground pepper
1 cup fresh breadcrumbs
2 large eggs
1 tbsp milk
extra virgin olive oil
manchego or pecorino cheese, to serve

Sauce:
4 ripe tomatoes or 400g tin
2 chillies from can of chipotle in adobo sauce, strained, plus 1 tsp of sauce
2 cloves garlic
1/4 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp sea salt
1 cup chicken stock

To make the sauce, blend the tomatoes, chillies plus 1 tsp of their sauce, garlic, cumin, oregano and salt. Add the chicken stock and process until quite smooth.

To make the meatballs, place the beef, pork, cumin, garlic, 1 tsp salt and a grind of pepper in a bowl. Mix well, then stir in the breadcrumbs, eggs and milk. Form the mince mixture into small balls about the diameter of a 20-cent piece.

Heat a large frying pan over a medium heat with a splash of olive oil. Add the meatballs and brown gently for 2 minutes.

Add the sauce and cook gently for about 6 minutes, stirring occasionally, until the sauce starts to thicken. Reduce the heat to medium-low and cook, uncovered, until the sauce has reduced to about half its original volume and coats the meatballs.

(Made it with print error - 2 whole tins chipotle. It was unbearably hot.)