Copeland Marks is as fines collector of recipes as he has been a collector of textiles for a wide variety of museums. His False Tongues and Sunday Bread, about the food of Guatemala and the difficulties he experienced in collecting recipes there, is splendid. With his permission, I have adapted the following recipe from his book.
I prefer these meatballs served simply in broth such as roasted turkey stock, seasoned with salt and pepper. In Guatemala, they are