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.
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2000s Recipes + Menus
Chipotle Meatballs
Serves8 (hors d’oeuvre)
- Active time:30 min
- Start to finish:40 min
November 2008
- 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 lb ground pork
- 1/2 lb ground veal
- 1 large egg, lightly beaten
- 1/4 cup chopped flat-leaf parsley
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Equipment:
about 16 (6-inch) wooden skewers, soaked in water 30 minutes -
Garnish:
lime wedges
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Stir together milk and bread crumbs in a large bowl.
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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.
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Pour off all but 1 Tbsp 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 tsp salt and mix well with your hands.
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Preheat broiler.
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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.
- Keywords
- lillian chou,
- latino,
- pork,
- regional specialty,
- veal
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