Italian Stuffed Olives Recipe

• 1½ pounds Pork
• 1½ pounds Chicken Breast
• 1/2 cup Green Olives (chopped)
• 2/3 cup Parmesan Cheese
• 2 Eggs (beaten)
• 1 Lemon Rind (grated)
• 1 tsp Nutmeg (freshly-grated)
• 1 tsp Cinnamon
• 1/2 tsp Allspice
• Salt (to taste)
• Flour (for dredging)
• Bread Crumbs
• Olive Oil (for deep frying)
• Tomato Gravy (for cooking chicken & pork)

• Cook the pork and chicken breast in tomato gravy.
• Cool the meats and separate them from the tomato gravy. Grind the meats in a food processor.
• Add the remaining ingredients to the ground meat, except green olives, beaten eggs, flour, bread crumbs and olive oil. Mix the ingredients well and refrigerate for an hour.
• Take the mixture out of the refrigerator and shape into balls about the size of a small walnut.
• Put half of an olive on each side of the rolled ball.
• Flour each meat ball and dip it in beaten egg. Finally, dip in bread crumbs.
• Fry the balls in olive oil, until golden brown in color. Don’t cook them through, since the meats have already been cooked.
• Serve the stuffed olives warm.