Pork meatballs with chipotle peppers

Ingredients:

• 200 g of minced pork
• 200 g raw sweet Italian sausage, casings removed
• 1 large egg, lightly beaten
• 3 green onions, finely chopped
• 1.5 cups crushed ginger cookies (about 20 pcs.)
• 2 tablespoons extra-virgin olive oil
• Half a large sweet onion, chopped
• 3 cloves garlic, chopped
• 1 poblano pepper, seeded and chopped
• 2 tbsp. chili powder
• 1 can (400 g) of canned fire-roasted tomatoes
• 1 tbsp Worcestershire sauce
• 1.5 tsp light brown sugar
• 1.5 cups lightly salted chicken broth
• 1 tbsp chipotle hot sauce

Preparation:

1. In a large bowl, combine the ground pork, sausage, egg, green onion, 1 teaspoon salt, 1/2 teaspoon black pepper, and about three-quarters of the crushed gingersnaps with a spoon or your hands; refrigerate for 1 hour. Wet your hands with water and form the meat mixture into about 20 1/2-inch meatballs.
2. Preheat oven to 375°F (190°C). Pour olive oil into a large cast-iron skillet or Dutch oven and swirl to coat the bottom. Add the meatballs, spreading them in a single layer, and top with onion, garlic, and poblano pepper. Sprinkle with chili powder. Bake until the meatballs are firm and the vegetables are just beginning to soften, about 8 minutes.
3. Add the tomatoes to the skillet along with the Worcestershire sauce, brown sugar, remaining gingersnaps, chicken broth, hot sauce, and 1 cup water. Stir gently, carefully lifting the meatballs out of the pan and incorporating them into the sauce. Return to the oven and bake until the meatballs are tender and the sauce has thickened, about 40 minutes more.