Chop the celery, onion and carrot, cut the meat into pieces and fry everything in oil and butter; then blend with white wine.
When cooked, pass through a meat grinder, then add the cheese, eggs and a sprinkling of nutmeg, and season with salt and pepper.
Mix well, and roll the mixture into olive-shaped balls.
Cut the green olives in a spiral, removing the stone, then wrap around the stuffing balls.
Dredge them in flour, then pass through the beaten egg and finally roll them in breadcrumbs.
Fry the stuffed olives in hot oil, then serve hot with lemon slices.
Notes
It is critical not to overcook the meat. Brown it on the outside, leaving the inside pink, to keep it from drying out. They will finish cooking as they fry.