Polpette Ubaldine Medievali (Meat Dumplings with Medieval Spices)

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11 ounces assorted meats (veal, chicken, beef, etc.)

1 large roll, without the crust cut into small pieces

2 eggs

2 ounces Parmigiano-Reggiano

1 sausage, without fennel

2 crushed cloves

Nutmeg, to taste

Sea salt and freshly ground pepper, to taste

4 to 5 fresh or day-old rolls to make bread crumbs

Vegetable oil, for frying

Sauce, recipe follows

Sauce:

2 tablespoons fresh tarragon, chopped

1 tablespoon capers, drained

1 roll without crust

Red vinegar

1 cup extra virgin olive oil

Sea salt and fresh pepper, to taste