Place all the meatball ingredients, apart from the vegetable oil, in a large mixing bowl and mix very well.
Form your meatballs and set aside. Then heat a nonstick frying pan and add the oil. Place all the meatballs on the frying pan and fry them on one side for 5 min then turn them and fry them on the other side for another 5 min. This step is call sealing your meat. Then preheat the oven to 180 degrees C or 350 F.
While the meatballs are frying, place in a blender the tomatoes, onion, chipotle chilli and garlic and blend until getting a smooth sauce. Heat a saucepan and add the oil. Pour the sauce into the heated saucepan and add salt. Cook for 15 min, making sure to stir once in a while.
Once your meatballs are sealed, place them on a baking bowl and put them in a preheat oven. Bake for 15 min. Take them out and place them on a serving plate.
By now your sauce must be ready. Turn the heat off and add the creme fraiche. Mix very well and the. Pour the sauce over the lovely and juicy meatballs.
Serve these delicious Albondigas de Cordero en Salsa de Chipotle with some rice and greens. Enjoy them with all your family and a very cold coronita.