Chipotle Meatball Skewers

1. Stir panko bread crumbs and milk in a large bowl and set aside.

2. In a saute pan or large skillet, cook bacon over medium heat until crisp. Transfer bacon to a paper towel-lined plate to drain.

3. Drain all except 1 tablespoon of the bacon grease from the pan. 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.

4. Add the 2 tablespoons water and stir until water is evaporated, about 1 minute. Remove from the heat and add to the milk and bread crumb mixture.

5. Add cilantro, salt, and beaten egg to the chipotle mixture, stirring until just blended.

6. Add ground beef and bacon to the chipotle mixture and mix well with your hands.

7. Preheat broiler at 450 degrees F. Place a rack 4-6″ from the element. Line a 1/4 sheet pan with foil, shiny side down (this makes cleanup a breeze). Use a scant tablespoon of the mixture to form balls. I used a 1″ scoop so they were uniform in size, but you can use a tablespoon as well. Place 3 meatballs 1/2″ apart on 6″ pre-soaked wood skewers. Lay skewers on the foil-lined pan, leaving a little space in between.

8. Broil skewers (without turning) until lightly browned and the meat is well done, about 8-10 minutes.

9. Serve with lime wedges or chipotle sour cream dip.

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.

(Recipe adapted from Gourmet.)