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Chipotle Meatballs

['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']

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.

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