Veal And Sausage Meatballs
|Ground veal||2⁄3 Pound|
|Sweet italian sausages||12 Ounce, casings removed 3.75 inch slices (3 Sausages)|
|Italian bread||1 , moistened with milk and. squeezed dry (Stale)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Minced flat leaf italian parsley||3 Tablespoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Freshly ground black pepper||To Taste|
|White bread crumbs||1 Cup (16 tbs) (Very Fine, Stale)|
|Olive oil||2 Cup (32 tbs) (For Frying)|
|Lemon slices||2 (For Garnish)|
|Italian flat leaf parsley sprigs||1 (For Garnish)|
|Cherry tomatoes||1⁄4 Cup (4 tbs) (For Garnish)|
|Caper mayonnaise||2 Cup (32 tbs) (1 Recipe)|
In the bowl of a food processor fitted with a steel chopping blade, combine the veal, sausage, Italian bread, eggs, parmesan cheese, parsley, salt, nutmeg, and pepper and pulse with an on-off motion just until well blended, or mix by hand.
Do not overprocess.
Scrape the meat into a bowl, cover, and refrigerate for at least 1 hour.
Pour the bread crumbs into a flat dish, shape the meat mixture into 1 inch balls, and roll them in the crumbs.
Pour the olive oil into a large, heavy skillet to a depth of 1/2: inch and heat over medium-high heat until very hot, but not smoking.
Add the meatballs slowly to keep the oil hot.
Cook only as many as will comfortably fit in the bottom of the pan at one time without crowding, and fry them until golden brown on all sides, about 5 to 7 minutes.
Continue with the remaining meatballs.
Remove with a slotted spoon and drain on paper towels.
Meatballs may be prepared ahead of time and kept warm in a 300Â°F oven for 30 minutes.
Arrange the meatballs on a serving platter or inside a hollowed-out French bread or in whole wheat cream puff shells .
Garnish with lemon slices, parsley, and tomatoes.
Once cooked, the meatballs may be stored several days in the refrigerator or frozen.