1Put the ground pork and thereby add the crushed garlic cloves, ui, tomato and parsley.
2Mix well and add milk so that it is wet.
3Add orange juice or lime, salt, cumin, chopped cilantro and two tablespoons of butter and mix well.
4In a separate pan, heat a little fat, the rest of the crushed garlic, a little salt and a pinch of cumin
5When the garlic is golden brown, we add the Creole sauce and water.
6Let it boil for a while.
7Take the mass balls and place them in the broth for 15 minutes on medium heat.