Chipotle Meatballs Appetizers

"Serve these albóndigas (meatballs) skewered as appetizers. A squeeze of lime brings out their meaty richness. (Note: Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.) A Gourmet Magazine recipe."
 
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Ready In:
40mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • 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 broiler.
  • 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.

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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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