These are not your nonna’s meatballs, OK? I’m way more than bored with those. This recipe is based on the classic cold appetizer, vitello tonnato; veal in tuna sauce which traditionally would use veal scallops. I’ve simply pilfered and deconstructed and then reconstructed the whole idea. For this dish the meatballs are first poached (not fried), and the ingredients while not many, are of the best quality from the veal, to the oil packed anchovies, to the capers and the sage.

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