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Chipotle meatballs

Prep Time:  30 minutes

Total Time:  40 minutes

Servings:  8



1/3 cup whole milk

1/3 cup fine dry breadcrumbs

6 bacon slices, chopped

½ cup finely chopped onion

1 tablespoon chopped garlic

1 tablespoon finely chopped seeded canned chipotles in adobo sauce

1 teaspoon ground cumin

2 tablespoons water

1 ¼ pounds of ground beef

1 large egg, lightly beaten

¼ chopped cilantro

Lime wedges (for garnish)

About 16 (6 inch) wooden skewers, soaked in water



1.       In a large bowl, stir together milk and bread crumbs.

2.      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.

3.      Pour off all but 1 tablespoon fat from skillet, then cook onion, garlic, chipotles and cumin 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 beef, egg, cilantro, bacon, and 1 teaspoon salt and mix well with your hands.

4.      Preheat broiler.

5.      Form scant tablespoons of meat mixture into balls and thread 3 balls ½ 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.

6.      Remove skewers from broiler pan, and place in single layer on serving dish.  Squeeze fresh lime on meatballs, for added flavor.   

(download recipe here)