• 600 g (1⅓ lbs.) of duBreton Ground Pork
• 2 cloves of garlic, minced
• 1 egg
• 80 ml (⅓ cup) of Italian-style bread crumbs
• Approx. 24 stuffed olives, halved widthwise
• Freshly ground salt and pepper
• 250 mL (1 cup) of chicken broth
• 250 mL (1 cup) of tomato sauce
• 45 mL (3 tbsp.) of tomato paste
• 5 mL (1 tsp.) of dried oregano
• 30 mL (2 tbsp.) of honey

1. Preheat the oven to 425°F (210°C).
2. In a large bowl, mix the ground pork with the garlic, egg and bread crumbs. Season to taste.
3. Form into balls approximately 2.5 cm (1 in.) in diameter and press an olive piece into each ball to make an “eye.”
4. Place the meatballs in an oven-safe dish and bake for 20 minutes.
5. Mix the remaining ingredients into the chicken broth. Pour into the dish with the meatballs and return to the oven for another 15 minutes.
6. Stir gently, adjust the sauce seasoning and serve on rice or pasta.

You may use any kind of stuffed olives (pimento, garlic, almond, etc.).