Ingredients 90ml extra virgin olive oil
1 small brown onion, finely chopped
2 cloves garlic, finely chopped
2 teaspoons smoked paprika
1 teaspoon dried chilli flakes
250g pork/veal mince
¾ cup green olives, pitted and finely chopped
1 egg, lightly beaten
½ cup stale breadcrumbs
1 lemon, juiced and rind finely grated
2 large ripe tomatoes, diced
¼ cup flat leaf parsley, coarsely chopped
Steamed brown or white rice, to serve
Heat 2 tablespoons of oil in frying pan over medium heat.
Add paprika, chilli flakes, onion and garlic and cook, stirring until onion has softened.
Transfer to large mixing bowl to cool.
Once cool, add mince, egg, olives, breadcrumbs, and lemon rind.
Season with salt and ground black pepper.
Using hands, combine ingredients and roll into small meatballs.
Heat half the remaining oil in large frying pan.
Add meatballs and cook over medium heat until browned evenly and cooked through.
Meanwhile, combine diced tomato, parsley, lemon juice, remaining olive oil and a pinch of salt in a small bowl.
Serve meatballs on bed of rice, and spoon tomato mixture over meatballs.