Active Time

　　30 min

　　Total Time

　　40 min

　　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

Makes 8 (hors d'oeuvres)

　　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

　　Equipment: about 16 (6-inch) wooden skewers, soaked in water

　　Garnish: lime wedges

　　

Step 1

Stir together milk and bread crumbs in a large bowl.

　　

Step 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.

　　

Step 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.

　　

Step 4

Preheat broiler.

　　

Step 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.

　　Cooks' note:

　　Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.