Instructions: In a 10- to 12-inch nonstick frying pan over high heat, stir onion, jalapeno chilies, and 1/2 pound ground pork until pork is browned, about 5 minutes. Spoon off and discard any fat, then stir in diced green chilies, raisins, sugar, and 1/2 teaspoon salt. When mixture is cool enough to handle, stir in remaining 1/2 pound pork and 1 egg.

Put about 1/2 cup flour on a rimmed plate. Shape pork mixture, 2 teaspoons at a time, into 1-inch balls; 1 at a time, roll balls in flour to coat, shake off excess, and place slightly apart in a waxed paperulined 10- by 15-inch pan.

Pour 1 inch of oil into a 14-inch flat-bottomed wok or a 5- to 6-quart pan over high heat. When oil reaches 360 degrees, adjust heat to maintain temperature.

Meanwhile, separate remaining 3 eggs, putting whites in 1 bowl, yolks in another. With a mixer on high speed, beat whites until they hold stiff peaks, then beat yolks and 1/4 cup flour (no need to wash beaters) until well blended. Beat 1/3 of the egg whites into the egg yolk mixture until well blended, then gradually fold in remaining whites.

With a fork, dip chili balls 1 at a time into egg mixture; lift out and let drain briefly, then slide into hot oil, without crowding, frying in batches. Turn balls occasionally until golden brown all over, 4 to 6 minutes total. Lift out with a slotted spoon when cooked; transfer to a paper towelulined 10- by 15-inch baking pan in a 200 degree oven to keep warm. Add more balls to oil as theres room.

When all the chili balls are cooked, transfer to a platter. Season to taste with salt. Serve with salsa for dipping.

This recipe yields about 50 meatballs; 8 to 10 servings.

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