This sounds sooo tasty, I can't wait to try it!! I have to ask though. I tried finding chipotle in adobo at my supermarket and couldn't...I live in an area with a heavy Hispanic make-up and an incredible international food section....was I looking in the place??? Where did you find them???

I'm pretty sure this is the recipe in which there was a typo specifying 2 CANS of the chilis vs 2 chilis from a can! Oops! And ouch!

Yeah, I made them last Sunday with an entire can and they were rather spicy - the kind of spicy that should come with a warning! Seeing the correction this week made for some good laughs with the friends I fed them to!

I just discovered Chipotle Chile Powder and am having fun experimenting with it. All this time I thought it was a whole different variety of pepper, that's neat that it's just smoked and dried jalapenos.

Hi Scotte - Don't know what to tell you other than to ask someone who works at your supermarket? I usually find it in the hispanic foods section, but every market has their own organizational scheme.

Hi Alanna and Erin - Thank goodness we saw the correction and not the original recipe that was printed! 2 cans, or even 1 can of the chiles would have made this dish inedible for us. It was hot enough as it was. I can just imagine the feedback the NYT food editor got for that one!

Hi Annabelle - chipotle is pretty good, isn't it? We always used just jalapeno or seranno chiles and recently started incorporating chipotle into some of our cooking. Love the smokey flavor.

I've actually been able to find chipotles in adobo at my local walmart of all places. Otherwise, they're usually in the general 'ethnic' section of the supermarket.

Great recipe! my husband deemed it 'off the hook good', so I suspect this will end up in the regular rotation. :)

I have some nice smokey bacon ends that I need to use for something. Would this be too much for this dish or would they complement the chipotle? I'll probably half this recipe and give it a whirl this weekend and will get the opinion of my very-much carnivorous girlfriend.

I made these, but left the seeds in the Chipoltes, added a little extra spice. I also don't have a food processor, so I left the diced tomatoes whole and just kind of minced up the peppers, it still turned out fantastic, a little more of a rustic type feel leaving the tomatoes whole. I didn't do the bit with the chicken broth either, but still great either way. I might get a food processor so I can make this dish the way it was intended.

Did you use dried bread crumbs or fresh?

Note from Elise: When a recipe calls for bread crumbs we take the hard ends of French bread that we save, break them up a bit, and run them through a blender. So they are definitely dry.

Boy, these meatballs pack a punch! I'm in the midst of a kitchen remodel (no oven right now) so sauteed meatballs on the stovetop. Also couldn't gain access to my put-away food processor -- just chopped all ingredients finely. These were really very good. I love how the hint of mint shines through. I served with some leftover brown rice blend from Trader Joe's that was really too hearty and chewy for an already pronounced dish. Will definitely make again with some fluffy white rice and a dollop of sour cream or plain yogurt on top.

Wow, this was good. You know what's really good with it? is polenta -- especially polenta into which you've mixed some fresh corn (say, an ear's worth) that you've cut from the cob and sauteed in a little butter until it almost starts to brown. Then when the polenta is done simmering, stir in the corn, mix, and spoon the whole shebang into an oiled pan, let it cool, then slice it, grill the slices, and serve them alongside the meatballs with some of the sauce drizzled over. YUM.