|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Ground beef||1 Pound|
|Ground pork||1⁄2 Pound|
|Pimiento stuffed olives||24|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Instant beef bouillon granules||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Hot pepper sauce||3 Dash (Adjust Quantity As Per Taste)|
In bowl combine egg, bread crumbs, milk, salt, pepper, and 1/4 teaspoon oregano; mix well.
Add beef and pork; combine thoroughly.
Shape meat mixture into 24 meatballs around the 24 olives.
In 10-inch skillet combine undrained tomatoes, water, onion, bouillon granules, garlic, 1/4 teaspoon oregano, and bottled hot pepper sauce.
Bring to boiling; simmer, uncovered, for 15 minutes.
Drop meatballs into sauce; cover and simmer about 30 minutes or till meatballs are done.
Remove meatballs from sauce; cover and keep warm.
Skim excess fat from sauce.
Boil sauce about 10 minutes to reduce mixture to 1 1/2 cups.