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.
Ingredients: [‘whole milk’, ‘fine dry breadcrumb’, ‘bacon’, ‘onion’, ‘garlic’, ‘chipotle chile in adobo’, ‘ground cumin’, ‘dried oregano’, ‘water’, ‘ground pork’, ‘ground veal’, ‘salt’, ‘egg’, ‘cilantro’, ‘wooden skewers’, ‘lime wedge’]
Quantity of Ingredients: [“1/3 cup whole milk”,”1/3 cup fine dry breadcrumb”,”6 bacon, slices chopped “,”1/2 cup finely chopped onion”,”1 tablespoon chopped garlic”,”1 tablespoon finely chopped seeded canned chipotle chile in adobo”,”1 teaspoon ground cumin”,”3/4 teaspoon dried oregano”,”2 tablespoons water”,”3/4 lb ground pork”,”1/2 lb ground veal or 1/2 lb ground sirloin”,”1 teaspoon salt”,”1 large egg, lightly beaten “,”1/4 cup chopped cilantro or 1/4 cup flat leaf parsley”,”16 (6 inch) wooden skewers, soaked in water “,” lime wedge (to garnish)”]
Number of Servings: 8
Steps: [‘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.’]