ground
Veal Meat Balls with Pineapple
4 servings
Preparation: 20 minutes
Cooking: 25 minutes
easy recipe
Ingredients
1 lb Ground Veal 500 g
salt and pepper to taste
1 tablespoon oil
1 garlic clove, finely chopped
1 onion cut into chunks
2 carrots cut in wedges, 1/4 in. thick
1/4 pineapple cut into medium size pieces or 1 small can of pineapple without the juice
2 stalks celery, cut in wedges 1/2 in. thick
1 head broccoli, separated into flowerets
1/2 cup pineapple juice or tropical fruit juice
2 tablespoons Grenadine syrup or 10 ml (2 teaspoons) turmeric to colour the sauce
2 tablespoons corn starch
1 cup veal stock or low-salt chicken broth
1 teaspoon Sriracha chili sauce or 1 pinch chili pepper
Directions
Preheat the oven to 350°F (175°C).
Season the ground veal with salt and pepper to taste and mix well.
Form 33 meat balls of about 15 g and 1 inch in diameter (2.5 cm).
Place the milk-fed veal balls on a lightly oiled cookie sheet and bake for about 15 minutes or until golden.
Heat the oil in a skillet over medium-high heat and sauté the garlic and onion.
Then add (1 ingredient at a time stirring for a few minutes between each addition) the carrots, pineapple, celery and broccoli.
Deglaze the skillet with the juice, add the grenadine syrup and stir well.
Dilute the corn starch in the veal stock and pour into the skillet. Add the Sriracha sauce and season to taste.
Bring to a boil and add the veal balls. Let simmer a few minutes and serve with couscous or pasta.
Recipe Source milkfedveal.com provided by Alain Fortier, chef
Tags: medium-high heat, cup veal stock, low-salt chicken broth, veal meat balls, apple juice, Grenadine syrup, chicken broth
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Ground Veal stuffed with goat’s cheese
4-6 servings
Preparation: 15 minutes
Cooking: 45 minutes
Execution: easy
Ingredients
1 1/4 lb Ground Veal 600 g
salt and pepper to taste
3 tablespoons vegetable juice
4 oz fresh goat’s cheese 100 g
1 tablespoon of a mix of chopped parsley, basil and tarragon
1/4 teaspoon thyme
1 tablespoon sunflower oil
2 chopped French shallots
3 tablespoons white wine
7 tablespoons semi-glazed sauce 100 ml
1 Spanish onion sliced and sautéed in butter
Directions
Mix meat with salt, pepper and vegetable juice.
Mix goat’s cheese with herbs.
Divide meat in 4 portions and form balls. With the thumb, make a cavity in the middle of the ball and place a quarter of the herbs and goat’s cheese mix.
Flatten the balls while ensuring that the cheese stays in the middle.
Cook the usual way, either on the stove or on the grill.
Brown shallots in oil. Pour white wine and allow liquids to reduce to 3/4.
Add the previously prepared semi-glazed sauce and simmer for 2 minutes.
Serve with onion topping, tomato slices and a salad.
Recipe Source: milkfedveal.com
Tags: vegetable juice, chopped parsley, tablespoons white wineVeal Burgers with Mango Salsa
Makes 6 burgers
Ingredients: (for burgers)
2 lbs ground Veal
1/2 can Campbell’s Condensed French Onion Soup
2 teaspoons black pepper
1 tablespoon liquid smoke
3-4 tablespoons mild curry paste (contains coriander and cumin (or 2 tablespoons curry powder)
1 tablespoon garlic powder (or 4 cloves fresh garlic put through a press)
1 egg, slightly beaten
1/2 cup chopped red onion
1 tablespoon chopped fresh cilantro
1/2 cup corn flake crumbs
2 cups finely shredded cabbage
6 kaiser or onion rolls
Ingredients: (for Mango Salsa)
1 large Mango, peeled w/seed removed, chopped into small chunks
1/4 cup Green onions, chopped
1 tomato, small, seeded, chopped into small chunks
1 tablespoon lime juice
2 tablespoons Cilantro, fresh, chopped
1 jalapeno pepper (fresh, w/o seeds, chopped fine, use small amount); (from a jar use 2-3 slices chopped)
1/8 teaspoon sea salt
Mix well.
Ingredients: (Mayonnaise Mixture)
1 cup mayonnaise
2 Tablespoon fresh cilantro, chopped
2 Tablespoons fresh parsley, chopped
Mix well.
Directions
Mix all burger ingredients in a bowl, divide and shape into 6 patties.
Grill burgers, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Toast rolls in a fry pan or directly on the grill
Assemble burger as follows:
Bottom Bun
Generous amount of Mayo Mix spread on bottom bun
Shredded Cabbage
Burger Patty
2-3 Tablespoons mango salsa
Shredded Cabbage
Mayo Mix spread on top bun
Salt and Pepper to taste
Top with top of bun and serve.
Recipe Source and info
NYBIC and the Perfect Burger Contest 2011
“Juiciest Burger” WINNER Jane Ikuta – Manlius, NY
Bio: Jane is a 4th time finalist; this could be Jane’s year! Jane learned about this competition from watching it at the fair the first year the competition started! Jane has been cooking for 34 years! Her inspiration to cook with veal came from her trip in Italy, loving the flavor and desire to mix eastern and western flavors with the Mango salsa, Jane came up with her creation!
Veal Oscar Burger
Makess 6 burgers
Ingredients:
2 lbs ground veal
1 teaspoon basil
1 teaspoon garlic powder
salt & Pepper (to taste)
3 tablespoons red wine
4 ozs shredded cheddar cheese
6 slices Swiss cheese
1/2 lb asparagus
1 lb cooked crab
3 tablespoons butter
3 tablespoons olive oil
1 package of Hollandaise Sauce (Knorr)
6 Italian Rolls
Directions
Combine veal, basil, garlic, powder, wine, cheddar cheese, salt and pepper and form 6 patties.
Grill burgers, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Toss asparagus in olive oil, salt and pepper and grill until tender
Melt butter in a sauté pan and heat crab.
Prepare Hollandaise sauce per package instructions
Place asparagus on top of burger, add crab, slice of Swiss cheese, allowing cheese to melt.
Place burger on roll and add a portion of the Hollandaise sauce and serve
Recipe Source and info
NYBIC and the “Perfect Burger Contest”
2011 “Create the Perfect Burger” WINNER
Mark Wierzbicki – Baldwinsville, NY
“Veal Oscar Burgers”
Bio: Mark is a third time finalist, maybe three times is a charm for Mark! Supported by wife Pat and daughter Sara, Mark will be creating a Veal Burger with his two favorites, asparagus and crab! Mark has been cooking for 30 years and has won the Consumer Friendly Burger Award in 2009!
Tags: teaspoon garlic powder, lb asparagus, swiss cheese, lbs ground vealVeal Bolognese
6-8 servings
Ingredients
2 lbs veal, ground
2 small carrots, minced
2 stalks celery, minced
1 medium onion, minced
3 cloves of garlic
2 tablespoons butter
2 tablespoons olive oil
1/2 teaspoon chili pepper flakes
1 teaspoon salt
3 tablespoons fresh basil, finely chopped
2 – 28 ounce can imported diced Italian plum tomatoes
2 cups dry white wine
1 1/4 cup milk
freshly grated nutmeg
Directions
In a large pot, heat butter and olive oil over a medium high heat. When butter is frothing add onions, carrots and garlic – saute for 10 minutes stirring constantly
Add ground veal and cook until all of the pinkness is gone.
Add white wine and cook until wine had completely evaporated – stirring often
Add milk and repeat process.
When milk had evaporated, add salt, chili flakes, fresh nutmeg [to taste] and tomatoes I use about 1/8 teaspoon of nutmeg
Lower heat to a simmer and cook for three hours then add fresh basil.
Cook for an other hour.
Veal Meatballs with Lemon Sage Sauce
4 servings
Ingredients
1 lb ground veal
1 large egg
1 garlic clove, chopped
2 lemons, zested and one juiced
1/2 cup or more grated Pecorino Romano cheese
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/4 cup, plus extra for garnish
4 slices white sandwich bread without crusts, soaked in about 2/3 cup milk mashed
salt and freshly ground black pepper
chopped rosemary
all-purpose flour, for dredging
1-2 tablespoons extra-virgin olive oil
5 sage leaves
juice of one large lemon (above)
1/2 teaspoon chili flakes
Directions
In a large mixing bowl, combine the veal, egg, garlic, lemon zest, Pecorino, parsley, rosemary and the mashed bread, stirring with a wooden spoon until well mixed.
Salt and pepper, to taste.
Using your hands, mold the meat mixture into small meatballs, polpettine, a little smaller than a golf ball.
Place the flour in a shallow bowl and dredge each meatball through the flour, shaking off any excess flour.
In a 14-inch saute pan, heat the oil over a medium flame until hot but not smoking.
Add the meatballs, and cook over a gentle heat, turning occasionally, until cooked through and golden brown on all sides, about 25 minutes.
Towards the end add sage leaves.
When completely cooked, pour the lemon juice over the meatballs, making sure that each meatball absorbs some of the juice and lemon flavor.
Serve immediately, add red pepper flakes if desired.
Veal Stuffed Peppers
4 servings
Ingredients
1 lb ground veal (lean if possible)
4-6 bell peppers (depending on size)
1 28 oz can whole plum tomatoes (skins removed), drained then coarsely chopped
1 red Onion, chopped
1 shallot, chopped
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon Rosemary
1-1/2 teaspoon Worcestershire Sauce
1/2 cup oat bran
1 cup dry white wine (2X 1/2 cup) a dry chardonnay will suffice, or dilute 2/3 cup dry vermouth into 1/3 cup water; do not use sour wine
1/2 cup veal or beef stock
1 6 plus cup Dutch Oven with a lid
1 teaspoon olive oil
Directions
- Prepare the Peppers
Cut the tops off the peppers and remove the stem, seeds and white innards.
Wash the peppers in cold water
Steam the peppers for 5 minutes
Set aside
Preheat oven to 350F
- Prepare the Stuffing
Heat the olive oil in the dutch oven over med-high heat, add the onion and fresh black pepper, saute for 7 minutes.
Add the garlic and shallot, saute 1 minute
Mix in the veal, Saute until lightly browned
Push the mixture to one side of the dutch oven, tilt, and remove any fat or liquid with a baster or spoon.
Add 1/2 cup wine, tomatoes & rosemary, bring to a simmer, reduce heat low-med
Add oat bran, simmer 3 minute; the mixture should stiffen as the oat bran cooks and absorbs the liquid; be careful not to burn the bottom.
Adjust flavor with salt and pepper if necessary
Remove the ‘stuffing’ to a side dish
- Prepare & Bake the Peppers
Lightly salt and pepper the inside of the peppers.
Stuff the peppers with the veal mixture on a separate plate.
Place the unwashed dutch oven back on the burner at med-high heat and add remaining 1/2 cup wine & 1/2 stock, scrape any residue stuck to the bottom of the dutch oven with a wooden/plastic spoon.
Simmer uncovered for 5 minutes.
Add the stuffed peppers back into the dutch oven, baste 2 times.
Cover and place in the middle of a 350F oven for 25, baste twice during the baking period.
Uncover and bake for 5 more minutes. Note: For those of you cooking for a non-dieter, add shredded cheese (gruyere, or parmesan) to the top of their pepper during the uncovered period
Once done baking, gently remove the peppers with two large spoons and set on a side plate to cool.
Put the dutch oven & residual liquid back on a medium high heat stove-top
Rapidly boil for 2-5 minutes, until the you are left with 1/3 cup; adjust flavor if needed.
Spoon sauce over peppers
Recipe Source 2011 by larrythedood
Tags: cup oat bran, clove garlic, dry white wine, worcestershire sauceVeal Tourtiere
Not just for Christmas, tourtiere makes wonderful fare at anytime during the winter. Spiced just right and with a golden delicious pastry. Who can resist just a little slice?
6-8 servings
Ingredients
Filling
2 lb ground veal (900 g)
1 large onion, minced
1arge clove garlic, minced
1/2 cup boiling wetter (120 ml)
1 teaspoon, salt (5 ml)
1/4 teaspoon ground black pepper (1.2 ml)
1/4 teaspoon crumbled dried sage (1.2 ml)
1/4 teaspoon ground mace (1.2 ml)
1/4 teaspoon ground cinnamon (1.2 ml)
1/4 teaspoon crumbled dried thyme (1.2 ml)
Pinch ground cloves
Pinch ground nutmeg
1 bay leaf
2 medium potatoes, peeled, cooked and mashed
Pastry
2-3/4 cups all-purpose flour (660 ml)
1 teaspoon salt (5 ml)
1/2 lb shortening (225 g)
2 tablespoon butter (30 ml)
1 egg yolk
1-1/2 teaspoons lemon juice (7.5 ml)
1 egg yolk, lightly beaten
water
1 teaspoon milk (5 ml)
Directions to make pastry
Mix the flour and salt in a large bowl. Add the shortening and butter and blend with a pastry blender until the mixture begins to come together in pea-sized nuggets.
Mix the first egg yolk and lemon juice in a measuring cup and add just enough water to measure 1/2 cup (120 mL). Gradually add the yolk and water mixture into the flour mixture and blend until the pastry holds together.
Gather the dough into a ball and divide in half. Flatten each half into a disc. Wrap in plastic and let the dough rest in the refrigerator while making the filling.
Directions to make filling
Place the ground veal, onion, garlic, boiling water, salt, pepper, sage, mace, cinnamon, thyme, cloves, nutmeg and bay leaf in a large pot.
Bring the mixture to a boil over medium-high heat.
Stir occasionally until the meat loses its pink colour and half the liquid has evaporated.
Reduce the heat to low and continue to cook covered, stirring occasionally, for 40 minutes more.
Remove from the heat and discard the bay leaf. Stir in the mashed potatoes.
Set aside to cool.
Final Directions
Preheat to oven to 425°F (220°C).
Roll out one of the discs of pastry to fit a 9- or 10-inch (23-or 25-cm) pie plate.
Line the plate with the pastry and spoon in the veal mixture.
Roll out the remainder of the (laugh and cover the pie. Seal and flute the edges.
Cut a few slashes into the top for the steam to escape.
Mix the remaining egg yolk and milk together and lightly brush the mixture on top of the pie.
Bake at 425°F (220°C) for 10 minutes. Reduce the heat to 350°F (175°C) and continue to bake for 30 to 45 minutes, or until the crust is golden brown.
Rest the pie for 15 minutes before slicing.
Nutritional Value per serving
Calories 458
Fat 19 g
Saturated Fat 4 g
Carbohydrates 28 g
Protein 32g
Recipe Source: Ontario Veal Appeal
Tags: Hospitality Recreation, ground cloves, high heatSpiced Veal Pita Pockets
Dinner is ready in minutes with these pitas and all the food groups are covered!
4 servings
Ingredients
1 lb lean ground veal 500 g
1/4 cup lemon juice 50 ml
1 small onion, finely chopped
4 small pita breads
2 cloves garlic, minced
large lettuce leaves
2 teaspoons dried oregano 10 ml
1/2 cup plain yogurt or sour cream 125 ml
1 teaspoon dried mint (optional) 5 ml
1 tomato, diced
1/2 teaspoon salt
1/4 teaspoon cinnamon 1ml
1/4 teaspoon pepper 1 ml
1/2 cup diced cucumber 125 ml
Directions
In large skillet, cook veal over medium-high heat, breaking up with spoon, until no longer pink and beginning to brown; drain off any fat.
Reduce heat to medium and add onion, garlic, oregano, mint (if using), cinnamon, salt and pepper; cook, stirring, for about 8 minutes or until onion is very soft.
Stir in lemon juice.
Meanwhile, cut top 1/3 off of each pita and place inside bottom of pita.
Line pita with lettuce leaves; spoon in half of the yogurt.
Add veal filling and top with remaining yogurt, tomatoes and cucumber.
Nutrition Information Per Serving:
388 Calories, 30.6 g Protein, 9.1 g Fat, 45.0 g Carbohydrate
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This recipe was taken from the “Quick and Easy Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Entertaining with Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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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.
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
Sauce:
1/3 cup packed brown sugar 75 ml
2 teaspoons dry mustard or Dijon mustard 10 ml
1/2 teaspoon salt 1 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 tbsp (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.
Nutrition Information Per Meatball:
43 calories,
3.1 g protein
1.2 g fat
4.8 g carbohydrate
Nutrition Information Per Sweet & Sour:
40 calories
3.2 g protein
1.2 g fat
5.5 g carbohydrate
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This recipe was taken from the “Entertaining with Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
