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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.
- 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)
- 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.