Ingredients（成分/原料）

　　1/3 cup whole milk
　　1/3 cup fine dry bread crumbs
　　6 bacon slices, chopped
　　1/2 cup finely chopped onion
　　1 tablespoon chopped garlic
　　1 tablespoon finely chopped seeded canned chipotles in adobo
　　1 teaspoon ground cumin
　　3/4 teaspoon dried oregano
　　2 tablespoons water
　　3/4 pound ground pork
　　1/2 pound ground veal
　　1 large egg, lightly beaten
　　1/4 cup chopped flat-leaf parsley
　　Equipment: about 16 (6-inch) wooden skewers, soaked in water
　　Garnish: lime wedges

　　Preparation（准备）

　　Stir together milk and bread crumbs in a large bowl.
　　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.
　　Pour off all but 1 tablespoon 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. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 teaspoon salt and mix well with your hands.
　　Preheat broiler.
　　Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 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.
　　Cooks' note: Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.