Preheat the oven to 425 degrees . In a bowl, soak the bread in the milk to soften.
Place a rack on a large baking sheet. Drizzle the EVOO into a large bowl. Add the veal and season with salt and pepper. Squeeze out the excess liquid from the bread and crumble it into the meat. Mix in the 2 cheeses, the egg, garlic, sage and nutmeg. Roll the meat into 1 1/2- to 2-inch balls. Arrange on the prepared baking sheet and roast until browned, 12 to 15 minutes.
For the salad: In a large bowl, whisk the lemon juice, honey and vinegar. Drizzle in the EVOO and season with salt and pepper. Add the apples and fennel and toss.
