appetizer
Veal Balls in Beer Sauce
Makes 16 veal meatballs
Ingredients
1 pound 3 ounces ground veal 540g
4 slices white bread, torn into small pieces
1 cup beer, divided
1/2 cup water
2 teaspoons honey
2 tablespoons margarine, divided
1 cup diced onions
1 garlic clove, minced
1 egg
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
dash of pepper
Directions
In mixing bowl combine bread pieces and 1/4 cup beer; set aside and let soak.
In small bowl combine remaining 3/4 cup beer with the water and honey; set aside.
In 12-inch nonstick skillet heat 1 teaspoon margarine until bubbly and hot; add onions and garlic and saute until onions are translucent.
Add sauteed onions to soaked bread; add veal, egg, parsley, salt, and pepper and mix until thoroughly combined.
Shape into 16 balls, each about 2 inches in diameter.
In same skillet heat remaining 1 tablespoon plus 2 teaspoons margarine over medium-high heat until bubbly and hot; add meatballs, 1 at a time, and quickly brown on all sides (be careful not to burn; if necessary, reduce heat to medium).
Add reserved honey mixture to skillet and bring to a boil.
Reduce heat to low; let simmer 1 minute.
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Veal Meatballs with Dill
Recipe origin: Poland
Makes 4 servings.
Ingredients
2 slices white bread, soaked in milk and slightly dried
½ medium onion, finely-chopped
1 egg
1 pound ground veal 454g
salt and pepper, to taste
3 tablespoons flour
1½ tablespoons butter
1 cup beef or chicken bouillon
½ cup sour cream
1 tablespoon fresh dill, chopped
Directions
Mix the bread with the onions, egg, and meat thoroughly. Add salt and pepper.
Form small balls from the mixture and roll them in flour.
Melt the butter in a frying pan over medium heat, and add meatballs. Brown the meatballs on all sides.
Pour the bouillon over the veal balls, cover, and simmer for about 20 minutes.
Place on a warm serving platter.
Add the rest of the flour to the pan drippings and bring to a boil.
Remove from heat and season with salt, adding the sour cream and dill. Pour over meat.
Cranberry Glazed Veal Meatballs
Perfect for a pot luck or buffet dinner party. These meatballs with a new flavour twist will be a hit with everyone. Serve them hot with toothpicks for easy nibbling.
Makes 48 veal meatballs
Ingredients
Meatballs:
1-1/2 lb lean ground veal 750 g
1 egg
3/4 cup dry bread crumbs 175 ml
1 teaspoon each dried thyme and salt 5 ml
1/2 teaspoon pepper 2 ml
1/3 cup packed brown sugar 75 ml
2 teaspoons dry mustard or Dijon mustard 10 ml
1/2 teaspoon salt 2ml
2 cups unsweetened cranberry juice 500 ml
1/3 cup red wine vinegar 75 ml
1/2 cup dried cranberries 125 ml
2 tablespoons cornstarch 25 ml
Directions
Meatballs: In large bowl, using fork, mix egg, bread crumbs, thyme, salt and pepper.
Gently blend in veal just until combined.
Form into 1-inch (2.5 cm) meatballs; place on foil-lined rimmed baking sheet.
Bake in 400°F (200°C) oven for about 20 minutes or just until no longer pink inside.
(Meatballs can be frozen for up to 2 months. Thaw overnight in refrigerator.)
Sauce: Meanwhile, in large saucepan, whisk together brown sugar, mustard, salt, cranberry juice and red wine vinegar.
Stir in dried cranberries; bring to boil.
Reduce heat and simmer for about 5 minutes or until sugar is dissolved.
Whisk cornstarch with 2 tablespoons (25 ml) cold water; whisk into cranberry mixture and bring to boil.
Boil for about 1 minute or until clear and thickened.
Add meatballs and simmer for about 5 minutes or until hot and glazed.
Makes about 48 meatballs.
Variation: Sweet and Sour Meatballs: Omit salt, cranberry juice and dried cranberries.
Substitute cider vinegar for the red wine vinegar; add 2 cans (14 oz/398 ml) pineapple tidbits in juice and 2 tablespoons (30 ml) each soy sauce and tomato paste with the vinegar.
Add 1 diced green pepper with meatballs, if desired.
Recipe Source: Ontario Veal Appeal
Helpful Tips : Transfer hot glazed meatballs to a slow cooker to keep hot for serving on a buffet or at a party.
Tags: shoulder veal slow cooker, veal slow cooker, veal jus, veal meatballsVeal scalloppini with prosciutto and Asiago cheese appetizer
Salty prosciutto, nutty Asiago cheese and succulent veal scallopini (scaloppine) come together to make this summer appetizer wonderful for entertaining.
4-6 servings
Ingredients
Veal Asparagus Bundles
500 g (1 lb) veal scaloppine (approx 4 pieces)
4 asparagus spears, blanched
125 ml ( 1/2 cup) grated Asiago cheese
2 ml ( 1/2 teaspoon) freshly ground pepper
4 thin slices prosciutto or Serrano ham
24 small sage leaves
Directions
Arrange one slice of veal on a clean work surface.
With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
Sprinkle with 30 ml (2 tablespoons) of the Asiago cheese and sprinkle with one-quarter of the pepper.
Roll up.
Wrap a piece of prosciutto to fit over the veal, arranging 6 sage leaves in between prosciutto and veal; secure with 6 toothpicks at regular intervals.
Repeat process with remaining pieces of veal and ingredients.
Heat grill to medium and grease.
Arrange veal rolls on greased grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
Let sit for 5 minutes.
Slice each roll into 6 pieces.
Makes 24 pieces.
Nutrition information per serving, 23 calories, 5 g protein, 0.1 carbohydrates, 73 mg sodium, 0.4 g fat.
Source: www.homegrownontario.ca
Tags: PER SERVING, asparagus spear, veal scallopini lydiaVeal Carpaccio – appetizer
Ingredients
2 oz person Veal inside round 50g person
fresh crushed black pepper, thyme, marjoram
fresh chopped basil
1 egg yolk
2 juice from 2 lemons
½ cup virgin olive oil 125ml
fresh grated parmesan cheese
fresh chopped parsley
to taste: salt and pepper
French baguette
Directions
Trim and clean the veal completely, removing all silverskin, fat and nerve.
The size and shape of the meat should allow slices no larger than 10cm by 10cm.
Rub the veal with pepper, thyme, and marjoram.
Wrap in plastic and place in the freezer.
When the veal is sufficiently frozen, cut paper thin slices, always cutting across the grain.
As an alternative, before freezing, quickly sear the outside of the veal in an oiled pan. This method helps seal in the flavour and makes an attractive border all around.
Dressing
Beat egg, salt, pepper, and lemon juice together.
Whisk in olive oil until emulsified and very slightly thickened.
Spoon a small amount of dressing onto a platter and lay out paper thin veal slices in a slightly overlapped fan.
Spoon over more dressing and garnish with fresh basil and parsley.
Grate parmesan overtop.
Serve with fresh baguette thinly sliced and toasted.
Note: Let Carpaccio rest for 30 minutes in refrigerator before serving.
Recipe Source (Banff Park Lodge)
Tags: olive oil 125ml, virgin olive oil 125ml, fresh chopped parsley
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