Meatballs With Tomatoes And Green Olives

1. 1

   Combine bread and 1/3 cup water in a medium bowl; stand for 5 mins. Using hands, squeeze excess water from bread.

2. 2

   Place meats, bread, onion, egg, zest, cumin and oregano in a bowl. Season with salt and black pepper and mix well. Cover; refrigerate for 1 hour.

3. 3

   In a bowl, combine the tomatoes, olives, and olive oil. With damp hands, roll lamb mixture into 48 balls, about 2 tsp each. Roll balls in flour seasoned with salt and pepper; shake away excess flour.

4. 4

   Heat oil in skillet and cook meatballs, in batches, for about 8 mins, shaking pan frequently, or until browned and cooked through. Drain on paper towels. Serve with tomatoes and olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.