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Chipotle Meatballs
Ingredients
- 1/3 CUP MILK
- 1/3 CUP BREADCRUMBS
- 6 BACON SLICES, CHOPPED
- 1/2 CUP CHOPPED ONION
- 1 TBSP CHOPPED GARLIC
- 1 TBSP CHOPPED CHIPOTLE IN ADOBO (CANNED)
- 1 TSP CUMIN
- 3/4 TSP OREGANO
- 2 TBSP WATER
- 3/4 LB GROUND VEAL
- 1/2 LB GROUND PORK
- 1 LARGE EGG, LIGHTLY BEATEN
- 1/4 CUP CHOPPED PARSLEY
Instructions
- Stir milk and breadcrumbs in a large bowl.
- Crisp bacon in a heavy 10" skillet. Drain on paper towels.
- Drain all fat but 1 tbsp from the skillet and cook onion, garlic, chipotle, cumin and oregano in the remaining fat until onion softens, about 5 minutes. Stir frequently.
- Add water and scrape the bottom until water evaporates, about 1 minute.
- Stir mixture into breadcrumb mixture and add remaining ingredients as well as the bacon. Season with salt to taste.
- Preheat broiler. Form meatballs and put on skewers. Broil 3-4" from the broiler - do not turn - until browned and cooked through, 8-10 minutes. Alternatively you can saute them.
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