CHIPOLTE MEATBALLS RECIPES

Steps:

• 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.

Steps:

• Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
• To prepare sweet potatoes: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add sweet potatoes, cover and steam until very soft, 15 to 18 minutes. Transfer to a medium bowl. Add milk, butter, salt and pepper; mash until combined but still slightly chunky. Cover to keep warm.
• Meanwhile, prepare meatballs: Squeeze zucchini in a clean kitchen towel to remove excess moisture. Place the zucchini in a large bowl and add egg, beef, panko, 1/2 cup onion, 1/3 cup cilantro, salt and pepper. Mix gently with your hands until just combined (do not overmix). Using about 3 tablespoons to make each, shape the mixture into 24 meatballs. Place 1 inch apart on the prepared baking sheet.
• Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 18 minutes.
• Combine tomatoes, chipotles and garlic in a blender. Blend until smooth.
• Heat oil in a large pot over medium-high heat. Add the remaining 1 cup onion and chili powder and cook, stirring, until the onion is beginning to soften, about 3 minutes. Add the tomato mixture and bring to a boil. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Stir in the meatballs, cover and cook 5 minutes more.
• Divide the sweet potatoes among 4 plates. Top each with 3 meatballs and 3/4 cup sauce (reserve the remaining meatballs and sauce for another use). Sprinkle with cotija and the remaining 3 tablespoons cilantro.