Yield: 6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Inactive Prep Time: 5 minutes
Ease of preparation: intermediate

5 slices day-old bread
1 pound ground beef
1/2 pound fresh sausage, casing removed
4 cloves garlic, thinly sliced
1 bunch basil, leaves cut into chiffonade
2 eggs
1/2 cup pecorino
1 cup extra-virgin olive oil, for frying, plus 1/2 cup
6 anchovies, filleted and rinsed
3 tablespoons capers
1 bunch Italian parsley, leaves chopped to yield 1/4 cup
1 bunch mint, leaves only
2 tablespoons white vinegar

Soak the bread in water for 5 minutes, remove from the water and press out the liquid by hand. Place the soaked bread in a large bowl, add the beef and the sausage and mix by hand to combine. Add the garlic, basil, eggs and pecorino and mix well to combine. Make golf ball-sized balls out of the meat mixture and set aside.

In a large, heavy-bottomed skillet, heat 1 cup oil until smoking. Cook the meatballs in the oil until golden brown and cooked through, working in batches, if necessary, to avoid overcrowding the pan. Remove the meatballs to a plate lined with paper towels and keep warm.

In the work bowl of a food processor, puree the remaining 1/2 cup oil, anchovies, capers, parsley, mint and white vinegar. Pour half of the sauce over the warm meatballs, and serve the other half on the side.