• 1 1/2 pounds of pork
• 1 1/2 pounds of chicken breast
• 1/2 cup of chopped green olives
• 2/3 cup of parmesan cheese
• 2 eggs, beaten
• 1 lemon rind, grated
• 1 teaspoon of freshly-grated nutmeg
• 1 teaspoon of cinnamon
• 1/2 teaspoon allspice
• Salt to taste, be careful, the cheese and olives are salty

Arrange olive balls on a tray, they can be frozen unfried at this time. When it is time to cook them, fry them quickly in about 1/2 inch of canola oil until golden brown. Drain and serve. It is not important to cook them through because the meat has been cooked already. Traditionally, they would have been cooked in olive oil.

Allow frozen olive balls to completely defrost before frying. Have an extra jar of olives on hand in case you are left with extra filling.

This recipe makes about 50 stuffed olives.