Chipotle Meatballs

Ingredients

• 6 slices bacon chopped
• 1 tablespoon chipotles in adobo canned seeded finely chopped
• 0.3 cup breadcrumbs dry fine
• 1 large eggs lightly beaten
• 0.3 cup flat parsley chopped
• 1 tablespoon garlic chopped
• 1 teaspoon ground cumin 
• 0.8 pound ground pork 
• 0.5 pound ground veal 
• 8 servings lime wedges 
• 0.5 cup onion finely chopped
• 0.8 teaspoon oregano dried
• 2 tablespoons water 
• 0.3 cup milk whole

Equipment

• bowl
• frying pan
• paper towels
• broiler
• skewers
• slotted spoon
• broiler pan

Directions

1. Stir together milk and bread crumbs in a large bowl.
2. Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp.
3. Transfer with a slotted spoon to paper towels to drain.
4. 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.
5. 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.
6. Preheat broiler.
7. 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.
8. Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.