Chipotle Meatballs

By Heritage330

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
• 3 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
• lime wedges

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Preheat over to 350 decgrees F.

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.

Form meat mixture into balls and place into a 9 x 13 inch pan. Bake for approximately 20 minutes or until cooked through.

Serve with lime juice and chipotle mayonnaise.