"Boulettes" (Haitian Meatballs)    

1. Soak bread in milk for 5 minutes, then mash and mix with ground beef, minced ham, salt, pepper, garlic, and tomato paste.

2. Roll into walnut sized balls, coat with flour, and then with cheese.

3. Fry in heated fat until golden brown.

4. Drain on absorbent paper.

5. Serve hot with tomato sauce as dip

Joyce Pinder Haynes, Culinary Classics "Plus" The Abyssinian Baptist Church, New York City, NY