Instructions
- In a large pan, brown the ground beef and pork over medium heat. Drain any excess fat.
- Add the onion, carrot, and celery to the pan and cook until softened, about 5-7 minutes.
- Deglaze the pan with white wine and let it reduce slightly.
- Stir in the chicken broth, Parmesan cheese, parsley, nutmeg, salt, and pepper. Simmer for 20-30 minutes, or until the mixture thickens.
- Let the Filling cool completely.
- Using a small spoon or piping bag, stuff each olive with the cooled Filling.
- Dredge each stuffed olive in flour, then dip in beaten eggs, and finally coat with breadcrumbs.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the olives in batches until golden brown and crispy, about 2-3 minutes. Be careful not to overcrowd the pan.
- Remove the olives with a slotted spoon and drain on paper towels.
- Serve hot.
