I thought this recipe from Ruth Reichl (by way of Serious Eats) sounded good, but I haven’t gotten around to making them yet. Maybe because the six slices of bacon seems a little over the top.
-1/3 c. whole milk
-1/3 c. fine dry bread crumbs
-6 bacon slices, chopped
-1/2 c. finely chopped onion
-1 Tbsp. chopped garlic
-1 Tbsp. finely chopped seeded canned chipotles in adobo
-1 tsp. ground cumin
-3/4 tsp. dried oregano
-2 tsp. water
-3/4 lb. ground pork
-1/2 lb. ground veal
-1 large egg, lightly beaten
-1/4 c. chopped flat-leaf parsley
1. Stir together milk and bread crumbs in a large bowl.
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 Tbsp 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.
4. Stir into bread crumb mixture, then add ground meats, egg, parsley,
bacon, and 1 tsp salt and mix well with your hands.
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.