Chipotle Meatballs
From the kitchen of CarlySmoky chipotle meatballs spiked with cumin and crispy bacon. Ground pork gets tender from a milk-soaked breadcrumb base, while charred onions and adobo heat build real depth. Bake them until golden and serve with whatever sauce calls to you.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11/3 cup whole milk
- 11/3 cup fine dry bread crumbs
- 16 bacon slices, chopped
- 11/2 cup finely chopped onion
- 11 tablespoon chopped garlic
- 11 tablespoon finely chopped seeded canned chipotles in adobo
- 11 teaspoon ground cumin
- 13/4 teaspoon dried oregano
- 12 tablespoons water
- 13/4 pound ground pork
- 11/2 pound ground veal
- 11 large egg, lightly beaten
- 11/4 cup chopped flat-leaf parsley
- 1Equipment: about 16 (6-inch) wooden skewers, soaked in water
- 1Garnish: lime wedges
Instructions
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.