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1
Put the meat in a food processor and process until finely chopped.
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2
In a large bowl, mix the flour with the baking powder and salt.
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3
Add the chopped meat, onion, celery, garlic, thyme, pepper and eggs and mix with your hands until thoroughly blended.
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4
Form the mixture into 16 meatballs and flatten slightly.
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5
In a large skillet, heat 1/4 inch of oil until shimmering.
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6
Add the meatballs and cook over high heat until browned on the bottom.
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7
Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes.
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8
Transfer the meatballs to a large plate.
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9
In a medium saucepan, heat the oil.
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10
Add the garlic, onion, thyme and oregano and cook over moderate heat until softened, about 4 minutes.
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11
Add the tomatoes, cover and cook over moderate heat for 6 minutes, stirring occasionally.
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12
Using an immersion blender, puree the sauce until slightly chunky; alternatively, puree the sauce in a food processor and return the sauce to the saucepan.
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13
In a small saucepan, cover the olives with water and bring to a boil over high heat; drain well.
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14
Add the olives to the tomato sauce, season with salt and pepper and bring to a simmer.
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15
Add the meatballs, simmer until heated through and serve.
