Albondigas Sliders with Jalapeno Aioli

1. Prepare meatballs: In large bowl, mix ground beef, ground pork, bread crumbs, 1/4 cup stock, poblano peppers, carrots, 1/4 cup onion, cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper. Once mixed, use hands to form 18 2-inch balls. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, fry meatballs until brown all over, turning as each side browns. Transfer to plate. Pour out drippings from skillet and reserve.
3. Reduce heat to medium. In same skillet, heat olive oil. Saute remaining 1/4 cup onion and garlic for 3 to 5 minutes or until onions just begin to brown. Add tomatoes and remaining 1/4 cup stock. Bring to a boil, scraping up browned bits from bottom of pan. Add meatballs and chipotle pepper sauce.
4. Cover skillet with lid slightly ajar; simmer, stirring occasionally, until meatballs are cooked through, about 30 minutes.
5. Meanwhile, prepare jalapeno aioli: In food processor, combine mayonnaise, green jalapeno sauce and mint leaves; blend until smooth. Season with salt and pepper and transfer to small bowl.
6. To assemble sliders, lay out bottoms of slider rolls. Remove meatballs from skillet and place one on each roll; drizzle with some tomato sauce and sprinkle cotija cheese on top. Spread the jalapeno aioli on tops of each bun and cover. Serve immediately.