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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Albóndigas (meatballs) are often served in a soup or a sauce, but our skewered version needs only a squeeze of refreshing lime juice to bring out their meaty richness. Spicy chipotle, crumbled bacon, and a hint of cumin make them unforgettable. Ingredients:
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 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 |
garnish: lime wedges |
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. Transfer with a slotted spoon to paper towels to drain.
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.
4. Preheat broiler.
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.
6. Cooks' note: Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.
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