Chipotle Meatballs

1/3 cup whole milk
cup fine dry bread crumbs
bacon slices, chopped
cup finely chopped onion
tablespoon chopped garlic
tablespoon finely chopped seeded canned chipotles in adobo
teaspoon ground cumin
3/4 teaspoon dried oregano
2 tablespoons water
lb ground pork
lb ground veal
large egg, lightly beaten
cup chopped flat-leaf parsley
about 16 (6-inch) wooden skewers, soaked in water 30 minutes

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 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. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 tsp 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. Garnish with lime wedges.

*Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.