2 lg. eggs
1 tsp. salt
1/3 c. dry bread crumbs
1 1/2 lbs. ground beef
1/2 c. coarsely chopped fresh coriander
9 cubes cheese
9 whole pimento-stuffed green olives
2 tbsp. vegetable oil
1 c. finely chopped white onion
2 cloves garlic, minced
1 can whole peeled tomatoes, undrained, coarsely chopped
1/2 c. beef stock or broth

Beat eggs with salt in large bowl. Stir in bread crumbs. Let stand for 5 minutes. Add beef and coriander, mix lightly.

Divide meat mixture into 18 even portions. Shape 1 portion into a flat patty. Top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form ball. Repeat procedure stuffing 1/2 meat portion with cheese and 1/2 with whole olives.

Heat oil in deep 10 inch skillet over medium heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on all sides. Remove to plate.

Remove and discard all but 3 tablespoons drippings from skillet. Add onion and garlic, saute over medium heat until soft, about 4 minutes. Stir in tomatoes, stock and heat to boiling. Return meatballs to skillet, reduce heat to low. Simmer, covered until meatballs are cooked through, 45 minutes.