Chicken Bacon Meatballs with Parmesan and Chili Spice

Place the chicken and bacon on a plate and freeze for 20 to 30 minutes.
In a food processor, blend the torn sandwich bread, chili powder, cayenne pepper, and kosher salt.
Pulse until the mixture is fine.
Divide this mixture evenly into two medium bowls.
Add the milk to one of the bowls and stir to combine.
Remove the chicken and bacon from the freezer.
Add half of the chilled chicken and bacon to the food processor and pulse until finely chopped.
Add the milk-crumb mixture, lightly beaten egg, chopped onion, minced garlic, and grated Parmesan cheese to the food processor.
Pulse until the mixture is almost creamy.
Add the remaining chicken and bacon to the food processor and pulse until combined.
Using a 1-inch scoop, form the mixture into approximately 30 meatballs.
Place the meatballs on a parchment-lined baking sheet and freeze for an additional 15 minutes to firm up.
Roll the meatballs in the remaining breadcrumbs from the second bowl.
Return the meatballs to the baking sheet.
Position an oven rack in the upper-middle position and preheat the broiler to high.
Lightly baste the meatballs with vegetable oil and broil for about 5 or 6 minutes, or until they are cooked through and slightly browned.
Remove from the oven, sprinkle with additional Parmesan cheese, and garnish with parsley if desired.
Allow the meatballs to cool for about 5 minutes before serving.