Olive meatballs
Method
Remove the stones from the olives and chop them finely.
Finely chop the onion and the rocket.
In a bowl, mix the mince, olives, onion, rocket and egg by hand, and add salt.
Add the breadcrumbs, tomato juice, olive oil and pepper, and knead until the mixture is light and fluffy.
Cover the bowl with cling film and put it in the fridge for 30 minutes.
Take the mince out of the fridge and, using 2 tablespoons at a time, shape it into round meatballs.
Fill a frying pan halfway with oil and heat it over a medium heat.
Tip the flour into a deep plate and roll the meatballs in it until evenly coated.
When the oil is hot, carefully add the meatballs (a few at a time) and fry them until well browned on both sides.
Remove them from the pan and place them on a plate lined with kitchen paper to absorb the excess oil.
Serve with freshly fried potatoes, or as a starter with a cool glass of ouzo!