Veal Meatballs with Caper Mayonnaise

2/3 pound of ground veal
3 sweet Italian sausages, casings removed, about 12 oz.
3 3/4 inch slices stale Italian bread moistened and squeezed dry
Eggs
1/4 cup of freshly grated Parmesan cheese
3 tablespoons of minced fresh parsley
1/2 teaspoon of salt
1/4 teaspoon of grated nutmeg
Freshly ground pepper
1 cup of 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 for 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, 400ºF. 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. Meatballs can be prepared ahead and kept warm in 200ºF.oven for 30 minutes. Arrange on serving platter. Garnish with lemon slices, parsley and tomatoes. Pass mayonnaise separately. 

CAPER MAYONNAISE:

1 1/2 cup of mayonnaise
1 tablespoon of fresh lemon juice
2 tablespoons of capers, well drained
1 to 2 tablespoons of anchovy paste
Salt and freshly ground pepper

Combine 3 tablespoons olive oil, egg yolks 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) (slowly). Stir in capers and 1 tablespoon anchovy paste. Taste and add remaining anchovy paste if desired. Season with salt and pepper. Makes 5 dozen meatballs