Chipotle Meatballs

recipe from Epicurious 


1/3 cup whole milk

1/3 cup fine dry bread crumbs

6 bacon slices, chopped

1/2 cup finely chopped onion

1 tablespoon chopped garlic

1 tablespoon finely chopped seeded canned chipotles in adobo

1 teaspoon ground cumin

3/4 teaspoon dried oregano

2 tablespoons water

3/4 pound ground pork

1/2 pound ground veal

1 large egg, lightly beaten

1/4 cup chopped flat-leaf parsley

Equipment: about 16 (6-inch) wooden skewers, soaked in water

Garnish: lime wedges

Stir together milk and bread crumbs in a large bowl.

Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. 

Transfer with a slotted spoon to paper towels to drain.

Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.

Preheat broiler.

Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.

Cook's note: Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.

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