Chipotle Meatballs

Ingredients for Chipotle Meatballs

• 80ml di latte intero

• 80ml fine dry bread crumbs

• 6 bacon slices, chopped

• 80g finely chopped onion

• 1 tablespoon chopped garlic

• 1 tablespoon finely chopped seeded canned chipotles in adobo

• 1 cucchiaino di cumino macinato

• 3/4 teaspoons dried oregano

• 2 tablespoons water

• 350g pork mince

• 230g 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 grill.

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 grill pan. Grill 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.

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