Chipotle meatballs

Finely chop the garlic and add to the ground pork with one egg.

Slice the mint crosswise and chop finely; add.

Roughly chop leftover cooked rice so the grains are less visible; add.

Add the salt and mix until evenly combined.

Press out the mixture, divide into 12 portions and roll each with a light touch.

Brown the meatballs in a very large skillet over medium heat, turning, about 10 minutes.

For the sauce, combine a can of diced fire-roasted tomatoes, a couple of canned chipotles, at least a tablespoon of their canning liquid, two mashed peeled garlic cloves and rubbed Mexican oregano; blend to a coarse puree.

Turn the heat to medium-low and pour the sauce over the browned meatballs, spooning it over any not covered.

Cover with a rimmed baking sheet and cook about 10 minutes until the meatballs are cooked through.

Move the meatballs to a platter, leaving the sauce behind.

Add stock or water to the reduced sauce, bring to a simmer and season with salt.

Pour the sauce over the meatballs and garnish with roughly chopped parsley.