2/3 lb. ground veal
3 3/4 inch slices stale Italian bread, moistened and squeezed dry
2 eggs
1/2 tsp. salt
Freshly ground pepper
3 sweet Italian sausages (casings removed) (about 12 oz.)
1/4 c. freshly grated Parmesan cheese
3 tbsp. minced fresh parsley
1/4 tsp. freshly grated nutmeg
1 c. very fine stale white bread crumbs
Olive oil
Lemon slices
Parsley sprigs
Cherry tomatoes
Caper Mayonnaise

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 over process. 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 degrees F.). Add meatballs in batches and fry until golden brown on all sides, about 5 minutes. Remove with slotted spoon and drain on paper towels. Arrange on serving platter. Garnish with lemon slices, parsley and tomatoes. Pass mayonnaise separately.

CAPER MAYONNAISE:

1/2 c. olive oil
1/2 c. vegetable oil
1 egg, room temp.
2 tbsp. capers, well drained
1 to 2 tbsp. anchovy paste
Salt and freshly ground pepper

Combine 3 tablespoons olive oil, egg and lemon juice in processor. Blend using on/off turns until mixture thickens slightly. With machine running, pour remaining oil through feed tube in thin stream (mayonnaise will thicken as oil is added). Stir capers and 1 tablespoon anchovy paste into mixture. Taste and add remaining anchovy paste if desired. Season with salt and pepper.