Meatballs With Tomatoes And Green Olives - cooking recipe

Ingredients

4 slices white bread, crusts removed
1/2 lb ground lamb
1/4 lb ground pork
2 None spring onions, finely chopped
1 None large egg, lightly beaten
1 tsp finely grated lemon zest
1 tsp ground cumin
1 tsp dried oregano
1 lb tomatoes (about 2 medium), chopped
1/2 cup pitted green olives, chopped
1 tbsp extra virgin olive oil
1 1/4 cup all-purpose flour
None None Vegetable oil, for frying

Preparation

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