Tomato and green olive sauce
1.Combine bread and water in a medium bowl, stand for 5 minutes. Using hands, squeeze excess water from bread.
2.Place minces, bread, onion, egg, rind, cumin, rigani, salt and pepper in a bowl; mix well. Cover; refrigerate for 1 hour.
3.Combine all sauce ingredients in a bowl. With damp hands, roll mince mixture into 48 balls, about 2 teaspoons each. Roll balls in flour seasoned with salt and pepper; shake away excess flour.
4.Heat oil in frying pan, cook meatballs, in batches, for about 8 minutes, shaking pan frequently, or until browned and cooked through. Drain meatballs on absorbent paper.
5.Serve with sauce.