In a large bowl mix beef, pork, eggs, bread crumbs, pepper, 2 teaspoons of the salt, 1/3 of the minced garlic and 1/2 cup water. Mix gently with your hands until combined. Shape into 3/4 inch meatballs and place on a waxed paper lined baking sheet. Set aside.
To a blender jar add the tomatoes with their juices and the chopped chipotle chiles. Blend for 25-30 seconds. Set aside.
In a large Dutch oven heat the oil and saute the onion until tender. Stir in the cumin and the remaining garlic; saute for 30 seconds to bring out the aromas. Stir in the tomato mixture, chicken broth and remaining salt. Bring to a boil and let simmer while browning the meatballs.
In a large skillet heat a minimal amount of oil (brush on oil with a pastry brush) to medium high heat. Saute' meatballs until nicely browned. Don't crowd, do in batches if necessary. When meatballs are browned, add them to the sauce in the Dutch oven. Let them simmer for about a half an hour. Longer will not hurt them.
If serving for a crowd, present them in a chaffing dish and garnish with the cilantro (opptional).
This recipe can easily be increased or decreased without a problem.