Olive Stuffed Meatballs

We just loved these Olive Stuffed Meatballs. They were also easy to make!

Ingredients:

Some pitted green olives (chilli flavoured)

500g mince (ground beef)

Salt & pepper

Squeeze of tomato paste

Few drops of tabasco sauce

Handful of  grated cheese

Egg (half in meatball mixture and half used for egg wash)

Breadcrumbs

What I did:

Just put all the ingredients (except the olives, half of the egg and the breadcrumbs) into a bowl and mix until combined

Roughly chop your olives

Form your meatballs by making a round flattish pattie first, then put a spoonful of the olive mixture in the middle and roll the sides up over it so that the olives are in the middle of the meatball.

Roll each meatball in the egg wash and then in the breadcrumbs.  Let your meatballs sit in the fridege for an hour to firm up.

Fry them in a moderate heat in oil, turning them gently and carefully so they are brown on all sides.  Then pop them in a low/moderate oven for about half an hour to finish.  I made quite large meatballs – if yours were smaller they wouldn't need so much oven time.

The combination of the olives with the meatball was just fantastic.  I'll be doing these again!