Bitter melon stuffed with spicy meatballs

source: https://www.facebook.com/josambro/posts/pfbid08f28TFGXfjCvq6XAJaPNrMBBW4LGpH9SSm9Dk28Vb4zhU2KBxwPX9KK8c4FePHxEl

Directions
just sliced the bitter melon about as thick as you see it, cutting them so that they were in a C shape rather than an O (fits more meat) then blanched in boiling salt water for 2 minutes (takes out some of the bitterness...not a necessary step) then pulled them out, rinsed and laid them in the baking dish. I made a spicy chopmeat (organic beef) with lots of garlic, stuffed the C's, baked at 300 covered for 35 minutes and voila.

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