||Place in a large bowl the meat, garlic, pine nuts, chili, spices and breadcrumbs. Mix well, then shape into 2-inch meatballs, weighing 20g each. You should make about 24 balls.
||Heat 2 tablespoons of the olive oil in a medium saucepan and fry the meatballs over medium heat for 8 to 10 minutes.
||To make the yogurt sauce, place the yogurt, cornstarch, and egg in a large mixing bowl. Whisk well to form a smooth paste. Add 2 teaspoons of salt, along with a good crack of black pepper, stir, and set aside.
||our the remaining oil into a medium pot and place over medium-high heat. Add half the meatballs and fry for 4 minutes, turning a few times so that all sides get browned. Remove from the pan and repeat with the remaining batch, adding a little bit more oil if you need to.
||Next, pour in the yogurt sauce. Bring to a very gentle simmer over medium-Iow heat - it should barely be bubbling-stirring continuously in one direction to prevent the yogurt from curdling. Finally, add the swiss chard. Serve at once, with chili and cilantro sprinkled on top.