Recipe by: Sally Hammond Combine the garlic, chiles, cilantro, ginger, tomatoes, salt and breadcrumb and mix well. Pinch off egg-sized pieces of meat and flatten them in the palm of your hand. Place a small amount of chile mixture in the center and roll up carefully to close. Continue until all the meat and filling is use Heat a large heavy frypan over moderately high heat and fry the meatballs, turning constantly until browned and cooked through. Serve with hot steame rice or cooked noodles, or with a salad. Posted to MM-Recipes Digest V3 #276 Date: Tue, 8 Oct 1996 18:38:37 -0400 From: BobbieB1@aol.com