ground
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
2 cups unsweetened Cranberry Juice 500ml
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 Spring Rolls
Give extra zip to the filling by adding 1 tablespoon (15 ml) minced fresh ginger root with the leeks.
Make mini spring rolls by cutting phyllo sheets into 8 pieces and using half the filling per roll.
Serve these hot with your favourite dipping sauce.
Ingredients
1lb ground veal 500 g
1 cup bean sprouts 250 ml
1 1/2 teaspoon each salt and pepper 2 ml
1/2 cup diced water chestnuts 125 m1
2 carrots, julienned
3/4 cup plum sauce 175 ml
1 leek, white part only, julienned
14 sheets phyllo pastry
1 sweet red pepper, julienned
3 tablespoons olive oil 45 ml
Phyllo, dough is paper-thin sheets of unleavened flour dough used for making pastries
Directions
In large skillet, cook veal with salt and pepper over medium- high heat, stirring to break up veal, until veal is no longer pink. Transfer to bowl. Let cool.
Reduce heat to medium; add carrots, leek and red pepper to skillet. Cook, stirring, for about 5 minutes or until leeks are translucent. Add to veal in bowl; refrigerate until cooled completely. Stir in plum sauce, bean sprouts and water chestnuts.
Place I sheet of phyllo pastry on work surface; cover remaining phyllo with plastic wrap and damp towel while working.
Brush phyllo lightly with oil; place another sheet on top.
Brush lightly with oil. Cut across and lengthwise into 4 rectangles.
Place about 1/4 cup (50 ml) of filling about 2 inches (5 cm) from one corner of rectangle; fold corner over filling.
Fold in both sides and roll up firmly into cylinder.
Brush outside of roll lightly with oil. Place on baking sheet. Repeat with remaining fitting and phyllo.
Bake in 375°F (190°C) oven for about 20 minutes or until golden and crisp.
Makes about 28 spring rolls.
Tips
To make ahead, cover phyllo rolls on baking sheet with a slightly damp towel and wrap in plastic. Refrigerate for up to 8 hours
before baking.
Variation
Use 28 spring roll wrappers (or won ton wrappers for mini rolls) in place of phyllo, following package instructions for sealing. Cook in small amount of oil in a skillet over medium heat, turning often until browned on all sides. Drain on paper towel and serve immediately
Nutrition Information Per Roll:
95 Calories, 4.0 g Protein, 3.2 g Fat, 12.8 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 $19.95 with Free Shipping Worldwide
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Veal with Spanish Rice
Yield: 6 servings
Preparation: 15 minutes
Cooking: 30 minutes
Degree of difficulty: easy
Ingredients
1 lb ground veal 500 g
15 ml (1 tablespoon) oil
salt and pepper to taste
1 small onion, diced
1 small red pepper, diced
1 cup salsa 250 ml
2 cups raw regular long-grain rice
1 cup grated regular cheddar 250 ml
cheese to taste (125 g ungrated cheese)
Directions
Heat the oil in a skillet over medium-high heat and brown the ground veal.
Season with salt and pepper to taste. Add the vegetables and brown quickly.
To avoid breaking up the meat too much, it is important to stir the preparation gently during cooking.
Add the salsa and let cool.
Preheat the oven to 350°F (150°C).
Mix the rice lightly into the ground milk-fed veal preparation.
Spread the mixture in a 10 x 6 x 2 in (24 x 15 x 6 cm) loaf pan.
Sprinkle the cheese on top and bake about 20-30 minutes until the rice is hot and the cheese has started to turn golden.
Serve with seasonal vegetables or a salad.
Recipe Source: Recipe adapted from a recipe provided by Alain Fortier, chef and training consultant for Quebec Milk-Fed Veal
Tags: salad recipe, oil salt, milk fed, olive oil, small onion, Hospitality Recreation, grain riceChristmas Veal Tourtière
A `tourtière` is a meat pie originating from Quebec, usually made with ground pork and/or veal, or beef. It is a traditional Christmas and/or Christmas Eve and New Year’s Eve dish in Quebec, but is also enjoyed and sold in grocery stores all year long.
Preparation time 15 min
Cooking 55 min
4 servings
Ingredients
1 tablespoon extra virgin olive oil 15ml
1 onion, chopped
2 garlic cloves, chopped
1 slice of bacon
1/2 lb lean ground pork 225g
1/2 lb lean ground veal 225g
1 pinch ground cloves
1 pinch dried savory
1 pinch dried thyme
salt and pepper to taste
1/3 cup beef bouillon 80ml
2 pie crusts
1 egg yolk
Directions
Preheat oven to 350°F (180°C).
In a large skillet, heat oil and brown onion, garlic and bacon.
Add ground pork and veal and cook 5 minutes.
Add seasonings and bouillon, cover and simmer over low heat for 15 minutes. Adjust seasoning and drain off fat.
Fill crust with meat mixture.
Cover with second crust in which a vent hole has been cut. Seal edges. Baste with egg yolk.
Bake 30 minutes or until crust is golden brown.
Serve with potatoes and fruit ketchup.
Recipe Source Metro.ca
Tags: veal pork, crust, veal chop with bacon, potatoes for vealItalian Veal Balls
Ingredients
1 pound ground veal 454g
3 garlic cloves crushed
a bit of water to moisten
a bit of matzoh meal to bind
salt and fresh pepper to taste
3 large tomatoes, chopped
2-3 tablespoons olive oil
Directions
Combine all ingredients (except tomatoes) and form into balls that are a bit flattened.
In skillet, heat olive oil on high until oil is almost smoking.
Place veal balls in skillet and brown well on both sides.
Remove veal balls from skillet and add chopped tomatoes and some garlic powder.
Simmer in skillet until tomatoes soften, about 10 minutes.
Return veal balls to skillet with tomatoes and cook on low flame for about 45 minutes – 1 hour.
Serve with rice or in a baguette.
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.
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: slow cooker veal, slow cooker, shoulder veal slow cooker, veal in slow cooker, ground veal slow cooker, slow cooker veal chuck, veal slow cookerVeal Balls in Tomato sauce
4-5 servings
Ingredients
1½ pounds ground lean veal 680g
½ cup flour
2 eggs, beaten
4 tablespoons butter
1 tablespoon Marsala
½ cup chopped onions
½ cup grated Parmesan
1 clove garlic, minced
2 ½ teaspoons salt
1 29-oz. can Italian-style tomatoes 825g
½ teaspoons black pepper, freshly ground
2 tablespoons minced parsley, preferably flat-leaved Italian parsley, but curly will do
Directions
Melt the butter in a saucepan; sauté the onions 10 minutes.
Add the garlic, tomatoes, and half the salt and pepper.
Bring to a boil and cook over low heat at least 20 minutes.
Meanwhile, prepare the meatballs –
Mix together the ground veal, eggs, wine, cheese, and half the salt and pepper.
Shape into 1-inch balls and roll lightly in the flour. (Definitely DO roll the balls in the flour. We use Wondra. Skipping this step may result in the meatballs’ falling apart, but, more importantly, the sauce will not thicken in an appealing way.*)
Add the floured meat balls to the simmering sauce.
These meatballs are very, very fragile prior to cooking; so, place them in the sauce gently.
Cover and cook over low heat one hour.
You may cook in a moderate oven (325° F. 152 C) to avoid the possibility of burning the balls on the bottom of the dish, if that is a concern or if you are not going to be around to monitor the cooking constantly.
Taste for seasoning and sprinkle with the parsley, or serve it on the side at the table if you do not know if everyone likes fresh parsley.
Serve with noodles.
*Though coating the meatballs with flour is not absolutely necessary, it is an old-fashioned Nanny-style trick, giving meatballs a more silky texture ( not desirable in all meatball dishes but definitely a plus with veal balls ) and the broth a slightly thicker, richer consistency.
Tags: veal stew and polenta, veal recipes tomato sauce, vealItalian Veal Balls with Oven-Dried Grapes
6 servings
Ingredients
8 ounces lean ground veal 250g
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried mint
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
1 (28-ounce) can diced tomatoes 800g
1 (6-ounce) can tomato paste 170g
2 tablespoons fine dry bread crumbs
2 tablespoons milk
1 large egg white, lightly beaten
4 teaspoons chopped fresh flat-leaf parsley – divided use
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons granulated sugar
1 cup seedless red grapes, oven-dried (see note)
1 (10-ounce) can button mushrooms, drained 285g
1 small green bell pepper, seeded and diced
1 (16-ounce) package spaghettini, cooked according to package directions 454g
Directions
In a large, heavy skillet over low heat, slowly heat oil, garlic, basil, mint, oregano, red pepper flakes and black pepper.
Cook for about 5 minutes, or until garlic is golden.
Don’t let garlic burn, or sauce will be bitter.
Turn heat to medium-high and add tomatoes and tomato paste.
Pour water into tomato paste can and add to mixture. Bring to a boil.
Reduce heat and simmer, covered, for 25 minutes, stirring occasionally.
Meanwhile, combine veal, bread crumbs, milk, egg white, one-fourth of the parsley, salt and pepper in a bowl and mix thoroughly.
Shape into small balls, about 1/2 inch in diameter.
Spray a nonstick skillet with vegetable cooking spray and brown meatballs over medium-high heat, turning to brown evenly (give the pan a good shake to turn meatballs nicely).
Drain off any fat.
To the sauce, add remaining parsley, sugar, dried grapes, mushrooms, bell pepper and meatballs; continue to simmer, uncovered, for an additional 20 minutes, stirring occasionally. Serve over hot pasta.
To make oven-dried grapes the day before you will be using them. Wash grapes, dry and place in a 200°F oven for 6 hours. You don’t want them dried and pliable like a sun-dried tomato; the grapes should still be a little soft in the center. One cup of fresh grapes yields 1/2 cup dried grapes.
Tags: pasta, veal, ground veal, veal spaghetti and meatballs
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
