Stuffed Meatballs (Albondigas en Salsa de Chipotle)

2 large eggs
1 teaspoon salt
1/3 cup fine dry breadcrumbs
1 1/2 pounds lean ground beef
1/2 pound ground pork
1/4 cup coarsely chopped fresh cilantro
9 (3/4-inch) cubes queso fresco
9 whole pimento-stuffed green olives
2 tablespoons lard or vegetable oil
1 cup finely chopped white onion
2 cloves garlic, minced
1 (1 pound) can whole peeled tomatoes,
    undrained, coarsely chopped
1/2 cup beef stock or broth
2 to 4 canned chipotle chiles in
    adobo sauce, finely chopped
Sliced pimento-stuffed olives

Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 minutes. Add beef, pork and cilantro; mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form ball. Repeat procedure, stuffing 1/2 of meat portions with cheese and 1/2 with whole olives.

Heat lard or oil in deep 10-inch skillet over medium heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on all sides, about 5 minutes; remove to plate. Remove and discard all but 3 tablespoons drippings from skillet. Add onion and garlic; saut� over medium heat until soft, about 4 minutes.

Stir in tomatoes, stock and chiles; heat to boiling. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 minutes. Remove meatballs to serving dish with slotted spoon; keep warm.

Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.

Serve with sliced olives.