-
1
1.
-
2
Stir panko bread crumbs and milk in a large bowl and set aside.
-
3
2.
-
4
In a saute pan or large skillet, cook bacon over medium heat until crisp.
-
5
Transfer bacon to a paper towel-lined plate to drain.
-
6
3.
-
7
Drain all except 1 tablespoon of the bacon grease from the pan.
-
8
Add onion, chipotle and adobo sauce, oregano, cumin and garlic to the same pan, over medium heat, and stir until the onion begins to soften, about 3 minutes.
-
9
4.
-
10
Add the 2 tablespoons water and stir until water is evaporated, about 1 minute.
-
11
Remove from the heat and add to the milk and bread crumb mixture.
-
12
5.
-
13
Add cilantro, salt, and beaten egg to the chipotle mixture, stirring until just blended.
-
14
6.
-
15
Add ground beef and bacon to the chipotle mixture and mix well with your hands.
-
16
7.
-
17
Preheat broiler at 450 degrees F. Place a rack 4-6 from the element.
-
18
Line a 1/4 sheet pan with foil, shiny side down (this makes cleanup a breeze).
-
19
Use a scant tablespoon of the mixture to form balls.
-
20
I used a 1 scoop so they were uniform in size, but you can use a tablespoon as well.
-
21
Place 3 meatballs 1/2 apart on 6 pre-soaked wood skewers.
-
22
Lay skewers on the foil-lined pan, leaving a little space in between.
-
23
8.
-
24
Broil skewers (without turning) until lightly browned and the meat is well done, about 8-10 minutes.
-
25
9.
-
26
Serve with lime wedges or chipotle sour cream dip.
-
27
Prep ahead note: You can prepare the meatballs and place them on skewers 1 day ahead, then cover and refrigerate until you are ready to cook them.
-
28
(Recipe adapted from Gourmet.)
