Chipotle Meatballs

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"Albondigas (meatballs) are often served in a soup or a sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out their meaty richness. Spicy chipotles, crumbled bacon, and a hint of cumin make them unforgettable." - Gourmet November 2008

1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped (I used 3)
1/2 cup finely chopped onion
1 tbsp chopped garlic
1 tbsp finely chopped seeded canned chipotles in adobo (I did not seed them)
1 tsp ground cumin
3/4 tsp dried oregano
2 tbsp water
3/4 lb ground pork
1/2 lb ground veal (used about the same amount of ground beef)
1 large egg, beaten
1/4 cup chopped flat-leaf parsley
wooden skewers, soaked in water 30 minutes
lime wedges

Stir together milk and bread crumbs in a large bowl.

Cook bacon in a heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.

Pour off all but 1 tbsp fat from skillet (I didn't have to since I only used 3 pieces of bacon). 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 1minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon and 1 tsp salt and mix well with your hands.

Preheat broiler.

For scant tablespoons of meat mixture into balls and thread onto skewers, arranging skewers onto slightly oiled broiler pan. Broil 3-4 inches from heat until browned and cooked through, 8-10 minutes. Or, what I did was either just cook the mealballs in a skillet (takes a lot more time but they look more nicely browned) or just cook them on tinfoil on a baking pan. When we were ready to eat them, I skewered them and reheated them under the broiler so they got a bit more crispy. Either way. The mixture was quite soft, so I feel like skewering them beforehand would be kind of hard to do.

Says meatballs can be formed and skewered but not cooked 1 day ahead and chilled. 

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