|Ground veal||2⁄3 Pound|
|Sweet italian sausages||12 Ounce (3 Pieces, Casings Removed)|
|Italian bread slices||3 , moistened and squeezed dry (3/4 Inch, Stale)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced fresh parsley||3 Tablespoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Freshly ground pepper||To Taste|
|Fine white breadcrumbs||1 Cup (16 tbs) (Stale)|
|Olive oil||1 Cup (16 tbs) (For Shallow Frying)|
|Caper mayonnaise||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Combine veal, sausage, Italian bread, eggs, Parmesan, parsley, salt, nutmeg and freshly ground pepper in processor and mix using on/off turns just until well combined; do not overprocess.
Refrigerate at least 1 hour.
Shape mixture into 1-inch balls.
Roll in crumbs.
Pour olive oil into heavy large skillet to depth of 1/2 inch and heat over medium-high heat until very hot (400°F).
Add meatballs in batches and fry until golden on all sides, about 5 minutes.
Remove with slotted spoon and drain on paper towels.
(Meatballs can be prepared ahead and kept warm in 200°F oven for 30 minutes.) Arrange on platter.
Garnish with lemon slices, parsley and tomatoes.
Pass mayonnaise separately.