2 lbs ground beef
1 Tbs tomato Paste
1 egg
1/2 cup bread crumbs
3 Tbs onion powder
3 Tbs garlic powder
5 pimento-stuffed finely chopped green olives
1/2 tsp oregano
1/4 tsp cumin
1 tsp or more, salt
3 large thinly sliced onions
Extra virgin olive oil
1 chopped green pepper
2 mashed garlic cloves
6 chopped tomatoes
Juice of 1 lime
1 Tbs green olive juice (liquid olives are packed in)

Mix meat, tomato paste, onion powder, bread crumbs, egg, garlic powder, salt, oregano, cumin and olives. Form balls by rolling mixture in palm of your hands.

Coat bottom of large frying pan with olive oil. Fry meatballs on medium heat until well cooked and of a golden brown color. Remove from pan and place equal mounts on 4 serving dishes.

To pan drippings, add 4 Tbs olive oil. Saute 3 thinly sliced onions and 1 green pepper till soft. Add 1 mashed garlic clove and saute 30 seconds. Add 6 chopped tomatoes, juice of 1 lemon and 1 Tbs green olive juice. Mix thoroughly. Pour bed of onions and salsita (sauce) over meatballs. Serve with a side dish of white rice and avocado salad.