Julia Busuttil Nishimura makes lovely lamb meatballs | 7NEWS

Ingredients

• 60 g stale bread, crusts removed
• 80 ml (⅓ cup) full-cream milk
• 750 g lamb mince
• 2 garlic cloves, finely grated
• ½ teaspoon freshly grated nutmeg
• 40 g Parmigiano Reggiano, finely grated, plus extra to serve
• 30 g Pecorino Romano, finely grated
• large handful of parsley leaves, finely chopped
• 1 egg, lightly whisked
• sea salt and black pepper
• 1 garlic clove, peeled
• sea salt
• 60 g parsley leaves (from about 1½ bunches)
• 60 g mint leaves (from about 1½ bunches)
• 4 anchovy fillets in olive oil, drained
• 1 hard-boiled egg yolk
• 50 g fresh breadcrumbs
• 80 ml (⅓ cup) white wine vinegar
• 200 ml extra-virgin olive oil, plus extra for frying
• Black pepper