Veal Meatballs With Caper Mayonnaise Recipe

• 2/3 pound grnd veal
• 3 3/4 inch slices stale Italian bread, moistened and squeezed dry
• 2 Large eggs
• 1/2 teaspoon salt
• Freshly grnd pepper
• 3 sweet Italian sausages (casings removed) (about 12 ounce.)
• 1/4 c. freshly grated Parmesan cheese
• 3 tbsp. chopped fresh parsley
• 1/4 teaspoon freshly grated nutmeg
• 1 c. very fine stale white bread crumbs
• Extra virgin olive oil
• Lemon slices
• Parsley sprigs
• Cherry tomatoes
• Caper Mayonnaise

1. Combine veal, sausage, Italian bread, Large eggs, Parmesan, parsley, salt, nutmeg and freshly grnd pepper in processor and mix using on/off turns just till well combined; don't over process.
2. Chill at least 1 hour.
3. Shape mix into 1 inch balls.
4. Roll in crumbs.
5. Pour extra virgin olive oil into heavy large skillet to depth of 1/2 inch and heat over medium high heat till very warm (400 degrees F.).
6. Add in meatballs in batches and fry till golden on all sides, about 5 min.
7. Remove with slotted spoon and drain on paper towels.
8. Arrange on serving platter.
9. Garnish with lemon slices, parsley and tomatoes.
10. Pass mayonnaise separately.

veal, bread, eggs, salt, freshly grnd pepper, sweet italian sausages, freshly grated parmesan cheese, parsley, freshly grated nutmeg, stale white bread crumbs, extra virgin olive oil, lemon slices, parsley sprigs, tomatoes, caper

Taken from cookeatshare.com/recipes/veal-meatballs-with-caper-mayonnaise-21361 (may not work)