1	lb. ground beef, or use half pork and half beef
1	egg, lightly beaten
2	slices of bread, crumbed
1/2	c. finely chopped onion
1-1/2	T. finely chopped garlic
2	T. finely chopped cilantro
2	T. lard or vegetable oil
2	serrano chiles, chopped
1	lb. Roma tomatoes, chopped
1-1/2	c. beef broth
1/2	c. fresh mint, finely chopped

In a mixing bowl, combine the beef, egg, bread crumbs, half the onion, half the garlic, the cilantro and salt and pepper to taste. Shape into meatballs, using 1/2 cup mixture for each. Set aside.

In the lard or vegetable oil, sauté the remaining onion and garlic with the chiles and tomatoes until the tomatoes render their liquid. Add the broth and stir to combine well. Puree the mixture in a blender and return to the heat.