Bring a large 6-quart stockpot of water to a boil over high heat.
Drop the tomatoes into the boiling water and cook them until the tomato is tender (about 12-15 minutes).
Pour one cup of the boiling tomato water into a blender. Drain the rest. Place the tomatoes, garlic, onion, salt, and chipotles in the blender.
Blend until the mixture is smooth. Once smooth, pour the sauce into a large sauce pan.
Add cooked meatballs to the saucepan, cover with lid and simmer over low heat for at least an hour before serving. The longer they simmer, the more tender and flavorful they are.
Optional: Garnish with freshly chopped parsley or cilantro, and grated Parmesan cheese to taste.
Serve the meatballs with a side of pasta or rice. Enjoy!