Chipotle Meatballs

Ingredients for Chipotle Meatballs

• 80ml whole milk

• 80ml fine dry bread crumbs

• 6 bacon slices, chopped

• 80g finely chopped onion

• 1 tablespoon chopped garlic

• 1 tablespoon finely chopped seeded canned chipotles in adobo

• 1 teaspoon ground cumin

• 3/4 teaspoons dried oregano

• 2 tablespoons water

• 350g pork mince

• 230g 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

How to make Chipotle Meatballs

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 grill.

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 grill pan. Grill 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.