Chipotle Meatballs
Smoky and flavorful meatballs made with a blend of pork and veal, crispy bacon, and chipotle peppers in adobo sauce. These skewered meatballs are perfect as an appetizer or main dish with a Mexican-inspired twist.
Ingredients
- •⅓ cup whole milk
- •⅓ cup fine dry bread crumbs
- •6 slices bacon
- •½ cup finely chopped onion
- •1 tablespoon chopped garlic
- •1 tablespoon chipotles in adobo
- •1 teaspoon ground cumin
- •¾ teaspoon dried oregano
- •2 tablespoons water
- •¾ pound ground pork
- •½ pound ground veal
- •1 large egg
- •¼ cup flat-leaf parsley
- •16 pieces wooden skewers
- •1 to taste lime wedges
Cooking Instructions
- 1.
Stir together milk and bread crumbs in a large bowl.
2 min
- 2.
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.
10 min
- 3.
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.
5 min
- 4.
Preheat broiler.
5 min
- 5.
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.
10 min
