My husband made this and I must say, the sauce was too hot for my taste but would be delicious with less chipotle chiles than indicated in the sauce recipe.
But you be the judge. Taste as you go to find an agreeable level of heat for your palate.

A great appetizer!

MEATBALLS

3 Tbsp. OLIVE OIL
1/4 small RED ONION, chopped
3 cloves GARLIC, minced
1 large EGG
2 Tbsp. MILK
1/4 c. plain BREADCRUMBS
3/4 c. JALAPENO JACK CHEESE, grated
3 Tbsp. CILANTRO, chopped
1 Tbsp. CHILI POWDER
2 tsp. ground CUMIN
1 tsp. OREGANO
1 lb. GROUND CHUCK
1/2 lb. CHORIZO, casings removed
SALT and CAYENNE PEPPER to taste
VEGETABLE OIL SPRAY

Preheat oven to 450 degrees. Line a baking sheet with foil and spray with vegetable oil spray.

Heat oil over medium-high heat and add onion and garlic, and cook, stirring frequently for 3 minutes, or until onion is translucent.

Whisk egg and milk in a mixing bowl, and add bread crumbs, cheese, cilantro, chili powder, cumin, and oregano and mix well.

Add sauteed onion and garlic to the breadcrumb mixture and then add ground chuck and chorizo. Mix well to combine ingredients.

Form into 1 1/2 inch meatballs and place on prepared pan.
Spray tops of meatballs with vegetable oil spray.

Bake for 12-15 minutes, or until cooked through.
Remove from pan and serve immediately accompanied by a bowl of Creamy Chipotle Sauce for dipping.


CREAMY CHIPOTLE SAUCE

1 C. MAYONNAISE
2/3 c. SOUR CREAM
3 Tbsp. freshly squeezed LIME JUICE
3 SCALLIONS, white parts and 3-inches of green tops, chopped
3 cloves GARLIC, minced
3 CHIPOTLE CHILES in ADOBO SAUCE, finely chopped
(Chipotle peppers are smoked jalapeno peppers. These are found in a can in the Hispanic section of the grocery store.
Beware... these are very hot and spicy, as is the sauce. Start with only a small amount and taste for the level of heat desired.)
1 tsp. ADOBO SAUCE
SALT, to taste

Combine all ingredients and whisk together.
Refrigerate until ready to use.