Chipotle Meatballs

Here they are....seems like these meatballs are everyone favs...they disappear like magic anytime I make them. The recipe comes from Gourmet mag. In the original, the meatballs are threaded onto skewers (three to a skewer, broiled & served with lime wedges). I prefer to serve individual meatballs with a side of raspberry chipotle sauce.

1/3 cup whole milk
1/3 cup fine dry bread crumbs
6 bacon slices, chopped
1/2 cup finely chopped onion
1 tablespoon chopped garlic
1-2 tablespoon finely chopped seeded canned chipotles in adobo*
1 teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
3/4 pound ground pork
1/2 pound ground veal
1 large egg, lightly beaten
1/4 cup chopped flat-leaf parsley


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 oven to 350. Roll meat mixture into meatballs about the size of large walnuts. Place on a rimmed baking sheet sprayed with cooking spray. Bake 10 minutes, turn meatballs over and cook another 8 minutes. Remove meatballs and serve....Enjoy!!!