Veal Meatballs With Caper Mayonnaise2013-06-20
Tiny veal and sausage meatballs paired with a tangy caper mayonnaise make for a delicious appetizer.
- 2/3 lb ground veal
- 3 sweet Italian sausages, casings removed
- 3 3/4 inch slices stale Italian bread, moistened and squeezed dry
- 2 eggs
- 1/4 cup freshly grated Parmesan cheese
- 3 tbsp minced fresh parsley
- 1/2 tsp salt
- 1/4 tsp freshly grated nutmeg
- freshly ground pepper
- 1 cup very fine stale white breadcrumbs
- olive oil
- lemon slices
- parsley sprigs
- cherry tomatoes
- CAPER MAYONNAISE
- 1 1/2 cups olive oil
- 2 egg yolks, room temperature
- 1tbsp capers, well drained
- 2 tbsp anchovy paste
- salt and freshly ground pepper
MEATBALLS: Combine veal, sausage, Italian bread, eggs, Parmesan cheese, 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 (400º). 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 200º oven for 30 minutes. Arrange on serving platter, Garnish with lemon slices, parsley and tomatoes. Pass mayonnaise separately.
CAPER MAYONNAISE: 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 chute in thin stream. (mayonnaise will thicken as oil is added) Stir in capers and 1 tablespoon anchovy paste. Taste and add remaining anchovy paste if needed. Season with salt and pepper.