Best 40 Ground Veal Recipes in 2023
Attention all home cooks and food lovers! Imagine the fragrant aroma wafting from your kitchen as you prepare a unique yet surprisingly simple dish different from your usual repertoire. Picture the joy on your loved ones’ faces as they tuck into a delicious meal, asking, “What’s your secret?” The answer? Ground veal.
Intrigued? Ground veal, an underappreciated yet wonderfully versatile ingredient, can add an exciting twist to your regular meals. Lean, tender, and full of flavor, it’s the secret weapon that can elevate your home cooking. From starters and small plates to hearty mains and global inspirations, the following ground veal recipes will offer something for everyone’s taste.
Desire to try something different? Crave an unforgettable culinary experience? We’ve got you covered. Join us on this journey of 40 exquisite ground veal recipes and discover new favorites for your dinner table.
Ready to dive into the world of ground veal recipes? Let’s start this culinary journey.
What Are the Greatest, Most Lip-Smacking Ground Veal Recipes Ideas on This Side of the Internet?
If recipes were a variety show, then each of these ground veal recipes would be the star act. Packed with flavor that makes your tastebuds throw a party and simplicity that even your pet goldfish could master, these recipes follow a beautiful three-act performance: The Grand Introduction (where we set the stage), The Spectacular Ingredient Lineup (featuring all the famous faces you know and love), and The Show-Stopping Instructions (each step is a plot twist that keeps you on the edge of your seat).
Rest assured, this isn’t one of those pretentious cooking shows where the host throws in French terms with reckless abandon. No, no. These recipes are your friendly next-door neighbors, guiding you through your culinary journey with warmth and patience. So get ready to take a dive into the deep, delicious ocean of ground veal recipes, my friend. Bon Appétit! Or should I say, Happy Noshing!
Recipe 1: Veal Meatballs with Tomato Sauce
Ingredients:
- 1 lb ground veal
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp pepper
- 1 jar (24 oz) tomato sauce
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the breadcrumbs and milk and allow to soak for a few minutes.
- Add the ground veal, onion, garlic, egg, salt, and pepper to the bowl. Mix until combined.
- Roll the mixture into meatballs and place on a baking sheet.
- Bake for 25-30 minutes or until the meatballs are cooked through.
- Heat the tomato sauce in a saucepan and add the cooked meatballs. Simmer for 10-15 minutes.
- Serve the meatballs and sauce over cooked pasta, if desired.
Recipe 2: Veal Parmesan
Ingredients:
- 1 lb ground veal
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 1 tsp salt
- 1/2 tsp pepper
- 1 jar (24 oz) marinara sauce
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, combine the ground veal, breadcrumbs, half of the Parmesan cheese, egg, salt, and pepper. Mix until combined.
- Shape the mixture into a loaf and place in a baking dish.
- Bake for 25-30 minutes or until the veal is cooked through.
- Top the cooked veal with the marinara sauce, mozzarella cheese, and remaining Parmesan cheese.
- Return to the oven and bake until the cheese is melted and bubbly.
- Serve the veal Parmesan with cooked pasta or a green salad, if desired.
Recipe 3: Veal-Stuffed Bell Peppers
Ingredients:
- 1 lb ground veal
- 4 large bell peppers, any color
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cut off the tops of the bell peppers and remove the seeds.
- In a pan over medium heat, cook the ground veal, onion, and garlic until the veal is browned.
- Stir in the cooked rice and diced tomatoes. Season with salt and pepper.
- Fill each bell pepper with the veal mixture. Place the peppers in a baking dish.
- Bake for 30-35 minutes or until the peppers are tender.
Recipe 4: Veal Burgers with Caramelized Onions
Ingredients:
- 1 lb ground veal
- 1 large onion, thinly sliced
- 1 tbsp olive oil
- 4 burger buns
- Lettuce, tomatoes, and condiments for serving
- Salt and pepper to taste
Instructions:
- Shape the veal into 4 burger patties and season with salt and pepper.
- In a large pan over medium heat, cook the patties in the olive oil until browned and cooked to your preferred doneness.
- In the same pan, add the sliced onion and cook over low heat until caramelized.
- Serve the burgers on the buns with lettuce, tomato, caramelized onions, and your favorite condiments.
Recipe 5: Veal and Mushroom Risotto
Ingredients:
- 1 lb ground veal
- 1 cup Arborio rice
- 4 cups chicken broth
- 1 cup sliced mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions:
- In a large saucepan over medium heat, melt the butter. Add the onion, garlic, and mushrooms, and cook until soft.
- Add the ground veal and cook until browned.
- Stir in the Arborio rice and cook for a minute. Gradually add the chicken broth, one cup at a time, stirring constantly until the liquid is absorbed.
- Once all the broth is absorbed and the rice is tender, stir in the Parmesan cheese. Season with salt and pepper.
- Serve the risotto hot, garnished with extra Parmesan cheese if desired.
Recipe 6: Veal and Spinach Lasagna
Ingredients:
- 1 lb ground veal
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 box lasagna noodles, cooked according to package instructions
- 1 jar (24 oz) marinara sauce
- 2 cups fresh spinach
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground veal, onion, and garlic until the veal is browned and the onions are soft.
- Stir in the marinara sauce and spinach. Cook until the spinach is wilted.
- In a bowl, mix together the ricotta cheese, half the mozzarella, Parmesan, egg, salt, and pepper.
- In a 9×13 baking dish, layer the lasagna as follows: sauce, noodles, cheese mixture. Repeat layers.
- Top with the remaining mozzarella cheese.
- Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Recipe 7: Veal Piccata
Ingredients:
- 1 lb ground veal
- 1/2 cup flour
- Salt and pepper to taste
- 2 tbsp olive oil
- 1/4 cup capers, drained
- 1/2 cup white wine
- Juice of 1 lemon
- 2 tbsp butter
- Chopped parsley for garnish
Instructions:
- Form the veal into small, thin patties and season them with salt and pepper. Dredge the patties in flour.
- Heat the olive oil in a skillet over medium heat. Cook the patties until browned on both sides. Remove from the skillet and set aside.
- In the same skillet, add the capers, wine, and lemon juice. Bring to a simmer.
- Return the veal patties to the skillet and simmer in the sauce for a few minutes.
- Swirl in the butter until it’s melted and the sauce has thickened slightly.
- Serve the veal piccata garnished with parsley.
Recipe 8: Veal and Vegetable Skewers
Ingredients:
- 1 lb ground veal
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 large onion, cut into chunks
- 1 zucchini, sliced
- Salt and pepper to taste
- Your favorite barbecue sauce for basting
Instructions:
- Preheat your grill to medium heat.
- Shape the veal into small meatballs and thread onto skewers, alternating with the vegetables.
- Season the skewers with salt and pepper.
- Grill the skewers, turning occasionally and basting with barbecue sauce, until the veal is cooked and the vegetables are tender.
- Serve the skewers hot with additional barbecue sauce for dipping.
Recipe 9: Veal and Mushroom Stroganoff
Ingredients:
- 1 lb ground veal
- 1 large onion, finely chopped
- 2 cups mushrooms, sliced
- 1 cup beef broth
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and pepper to taste
- Egg noodles for serving
Instructions:
- In a large skillet, melt the butter over medium heat. Add the onion and mushrooms, and cook until they’re tender.
- Add the ground veal and cook until it’s browned. Sprinkle the flour over the mixture and stir to coat.
- Gradually stir in the beef broth. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens.
- Remove the skillet from the heat and stir in the sour cream. Season with salt and pepper.
- Serve the stroganoff over cooked egg noodles.
Recipe 10: Veal Meatloaf
Ingredients:
- 1 lb ground veal
- 1/2 cup bread crumbs
- 1/2 cup milk
- 1 small onion, finely chopped
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 1 tbsp mustard
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the ground veal, bread crumbs, milk, onion, egg, salt, and pepper.
- Shape the mixture into a loaf and place it in a loaf pan.
- In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread this mixture over the top of the meatloaf.
- Bake the meatloaf for 1 hour, or until the internal temperature reaches 160°F (70°C).
Recipe 11: Veal and Pea Curry
Ingredients:
- 1 lb ground veal
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp curry powder
- 1 cup peas, fresh or frozen
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until they’re soft.
- Stir in the curry powder and cook for a minute.
- Add the ground veal and cook until it’s browned.
- Add the peas and coconut milk to the skillet. Season with salt and pepper.
- Cover the skillet and let it simmer for about 15 minutes, or until the peas are tender.
- Serve the curry hot, preferably over steamed rice.
Recipe 12: Veal and Rice Stuffed Cabbage Rolls
Ingredients:
- 1 lb ground veal
- 1 head green cabbage
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 egg, beaten
- 1 can (15 oz) tomato sauce
- 1/2 cup water
- Salt and pepper to taste
Instructions:
- Preheat your oven to 350°F (175°C).
- Boil a pot of water and blanch the whole head of cabbage until the leaves are tender and pliable.
- In a bowl, mix together the ground veal, cooked rice, onion, egg, half of the tomato sauce, salt, and pepper.
- Peel off the cabbage leaves and place a spoonful of the veal mixture in the center of each leaf. Roll the leaf around the mixture and secure with a toothpick.
- Place the cabbage rolls in a baking dish, pour the rest of the tomato sauce and water over them, and cover the dish.
- Bake for about an hour, until the cabbage is tender and the filling is cooked through.
Recipe 13: Veal and Zucchini Casserole
Ingredients:
- 1 lb ground veal
- 3 medium zucchinis, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the oil over medium heat. Add the onion and garlic and sauté until they’re soft.
- Add the ground veal and cook until it’s browned.
- Stir in the diced tomatoes and zucchini, and season with salt and pepper.
- Transfer the mixture to a baking dish and top with the mozzarella and Parmesan cheese.
- Bake for about 25 minutes, until the cheese is bubbly and golden.
Recipe 14: Veal Tacos with Avocado Salsa
Ingredients:
- 1 lb ground veal
- 1 packet taco seasoning
- 1 ripe avocado, diced
- 1 medium tomato, diced
- 1/4 cup diced red onion
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Taco shells for serving
Instructions:
- In a skillet, cook the ground veal over medium heat until it’s browned. Drain the fat and stir in the taco seasoning.
- In a separate bowl, mix together the avocado, tomato, onion, jalapeno, lime juice, cilantro, salt, and pepper.
- Assemble the tacos by spooning the veal into the shells and topping with the avocado salsa.
Recipe 15: Veal and Eggplant Parmesan
Ingredients:
- 1 lb ground veal
- 1 large eggplant, sliced into 1/2 inch rounds
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup bread crumbs
- 2 eggs, beaten
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Preheat your oven to 375°F (190°C).
- Dip each slice of eggplant in the beaten eggs, then coat with bread crumbs.
- Fry the eggplant slices in olive oil until golden brown on both sides. Drain on paper towels.
- In a baking dish, layer the ground veal, marinara sauce, fried eggplant slices, mozzarella, and Parmesan cheese.
- Bake for about 25 minutes, until the cheese is bubbly and golden.
Recipe 16: Veal and Broccoli Stir-Fry
Ingredients:
- 1 lb ground veal
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- Steamed rice for serving
Instructions:
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and cook until fragrant.
- Add the ground veal and cook until it’s browned.
- In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water. Pour this over the veal.
- Add the broccoli florets to the wok and stir-fry until they’re tender.
- Serve the stir-fry over steamed rice.
Recipe 17: Veal and Potato Gratin
Ingredients:
- 1 lb ground veal
- 2 large potatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 cups heavy cream
- 1 cup grated Gruyere cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Layer the potatoes, onion, and ground veal in a baking dish. Season with salt and pepper.
- Pour the heavy cream over the layers, then sprinkle the Gruyere and Parmesan cheese on top.
- Cover the dish with foil and bake for 1 hour. Remove the foil and bake for another 15 minutes, until the cheese is golden and bubbly.
Recipe 18: Veal and Sage Meatballs in Cream Sauce
Ingredients:
- 1 lb ground veal
- 1/2 cup bread crumbs
- 2 tbsp fresh sage, chopped
- 1 egg, beaten
- 1/4 cup milk
- 1 cup heavy cream
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Mix together the ground veal, bread crumbs, sage, egg, milk, salt, and pepper. Shape into meatballs.
- Heat the oil in a skillet over medium heat. Brown the meatballs on all sides.
- Add the heavy cream to the skillet and let it simmer until it thickens into a sauce.
- Serve the meatballs with the cream sauce.
Recipe 19: Veal and Quinoa Stuffed Peppers
Ingredients:
- 1 lb ground veal
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked quinoa
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat the oil in a skillet over medium heat. Add the onion and garlic and cook until they’re soft.
- Add the ground veal and cook until it’s browned. Stir in the cooked quinoa and diced tomatoes.
- Fill each bell pepper with the veal and quinoa mixture. Top with the shredded cheddar cheese.
- Place the stuffed peppers in a baking dish and cover with foil.
- Bake for about 30 minutes, until the peppers are tender and the cheese is melted.
Recipe 20: Veal and Green Bean Stir-Fry
Ingredients:
- 1 lb ground veal
- 2 cups green beans, trimmed
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 2 tbsp vegetable oil
- Steamed rice for serving
Instructions:
- Heat the vegetable oil in a wok or large skillet over medium heat. Add the garlic and cook until fragrant.
- Add the ground veal and cook until it’s browned.
- In a small bowl, whisk together the soy sauce, sesame oil, cornstarch, and water. Pour this over the veal.
- Add the green beans to the wok and stir-fry until they’re tender.
- Serve the stir-fry over steamed rice.
Recipe 21: Veal and Mushroom Shepherd’s Pie
Ingredients:
- 1 lb ground veal
- 1 cup mushrooms, sliced
- 1 large onion, chopped
- 2 cups mashed potatoes
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Preheat your oven to 400°F (200°C).
- Heat the oil in a skillet over medium heat. Add the onion and cook until it’s soft.
- Add the ground veal and cook until it’s browned.
- Stir in the mushrooms and cook until they’re tender. Season with salt and pepper.
- Spread the veal mixture in a baking dish. Top with the mashed potatoes and sprinkle with cheddar cheese.
- Bake for about 20 minutes, until the cheese is bubbly and golden.
Recipe 22: Veal and Sweet Potato Hash
Ingredients:
- 1 lb ground veal
- 2 sweet potatoes, peeled and diced
- 1 large onion, diced
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a skillet over medium heat. Add the onion and cook until it’s soft.
- Add the ground veal and cook until it’s browned.
- Stir in the sweet potatoes and season with salt and pepper. Cover the skillet and let it cook for about 20 minutes, until the sweet potatoes are tender.
- Serve the hash hot, preferably with a side of toast.
Recipe 23: Veal Bolognese Sauce
Ingredients:
- 1 lb ground veal
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1/2 cup red wine
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Heat the oil in a large pot over medium heat. Add the onion and garlic, and cook until they’re soft.
- Add the ground veal and cook until it’s browned.
- Stir in the crushed tomatoes, red wine, and basil. Season with salt and pepper.
- Let the sauce simmer for about 30 minutes, until it thickens.
- Serve the Bolognese sauce over cooked pasta.
Recipe 24: Veal and Mushroom Meatloaf
Ingredients:
- 1 lb ground veal
- 1 cup mushroom
- 1 large onion, finely chopped
- 1 cup bread crumbs 1/2 cup milk
- 1 egg, beaten
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Preheat your oven to 375°F (190°C)
- Heat the oil in a skillet over medium heat.
- Add the onion and cook until it’s soft
- Add the mushroom and cook until they’re tender.
- In a large bowl, mix together the ground veal, cook onion and mushrooms, bread crumbs, milk, egg, salt, and pepper.
- Shape the mixture into loaf and place it in a baking dish.
- Bake for about 1 hour, until the meatloaf is cooked through.
Recipe 25: Veal and Artichoke Skillet
Ingredients:
- 1 lb ground veal
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook until they’re soft.
- Add the ground veal and cook until it’s browned.
- Stir in the artichoke hearts and parsley. Season with salt and pepper.
- Cover the skillet and let it simmer for about 10 minutes, until the artichokes are tender.
Recipe 26: Veal and Herb Dumplings in Broth
Ingredients:
- 1 lb ground veal
- 1 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 egg, beaten
- 6 cups chicken broth
- Salt and pepper to taste
Instructions:
- In a large bowl, mix together the ground veal, breadcrumbs, parsley, egg, salt, and pepper.
- Shape the mixture into small dumplings.
- Bring the chicken broth to a boil in a large pot.
- Carefully drop the dumplings into the broth.
- Reduce the heat to low and let it simmer for about 20 minutes, until the dumplings are cooked through.
Recipe 27: Veal and Roasted Red Pepper Wraps
Ingredients:
- 1 lb ground veal
- 2 roasted red peppers, sliced
- 4 tortillas
- 1 cup shredded lettuce
- 1/2 cup mayonnaise
- Salt and pepper to taste
Instructions:
- Cook the ground veal in a skillet over medium heat until it’s browned. Season with salt and pepper.
- Spread a layer of mayonnaise on each tortilla.
- Divide the cooked veal, roasted red peppers, and lettuce among the tortillas.
- Roll up the tortillas, cut them in half, and serve.
Recipe 28: Veal and Fennel Pasta Bake
Ingredients:
- 1 lb ground veal
- 2 fennel bulbs, thinly sliced
- 1 lb pasta (any kind you like)
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to the package instructions. Drain and set aside.
- Cook the ground veal in a skillet over medium heat until it’s browned. Season with salt and pepper.
- Add the fennel to the skillet and cook until it’s soft.
- Combine the cooked pasta, veal and fennel mixture, marinara sauce, and half of the mozzarella in a large baking dish.
- Sprinkle the rest of the mozzarella on top.
- Bake for about 20 minutes, until the cheese is bubbly and golden.
Recipe 29: Veal and Cabbage Skillet
Ingredients:
- 1 lb ground veal
- 1/2 head cabbage, chopped
- 1 large onion, chopped
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until it’s soft.
- Add the ground veal and cook until it’s browned.
- Stir in the cabbage and season with salt and pepper. Cover the skillet and let it cook for about 10 minutes, until the cabbage is tender.
Recipe 30: Veal and Wild Rice Stuffed Mushrooms
Ingredients:
- 1 lb ground veal
- 2 cups wild rice, cooked
- 20 large mushrooms, stems removed
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the ground veal in a skillet over medium heat until it’s browned. Season with salt and pepper.
- Stir in the cooked wild rice and parsley.
- Spoon the veal and rice mixture into the mushroom caps.
- Place the stuffed mushrooms in a baking dish and sprinkle with Parmesan cheese.
- Bake for about 20 minutes, until the mushrooms are tender and the cheese is golden.
Recipe 31: Veal and Tomato Casserole
Ingredients:
- 1 lb ground veal
- 2 large tomatoes, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups cooked rice
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the ground veal in a skillet over medium heat until it’s browned. Season with salt and pepper.
- Add the onion and garlic to the skillet and cook until they’re soft.
- Stir in the tomatoes and cooked rice.
- Transfer the mixture to a baking dish and sprinkle with cheddar cheese.
- Bake for about 20 minutes, until the cheese is bubbly and golden.
Recipe 32: Veal and Spinach Stuffed Shells
Ingredients:
- 1 lb ground veal
- 1 package jumbo pasta shells, cooked
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the ground veal in a skillet over medium heat until it’s browned. Season with salt and pepper.
- Stir in the spinach and cook until it wilts.
- Remove the skillet from the heat and stir in the ricotta cheese.
- Spoon the veal and spinach mixture into the cooked pasta shells.
- Place the stuffed shells in a baking dish, cover with marinara sauce, and sprinkle with Parmesan cheese.
- Bake for about 25 minutes, until the cheese is golden and bubbly.
Recipe 33: Veal and Carrot Curry
Ingredients:
- 1 lb ground veal
- 2 large carrots, peeled and diced
- 1 large onion, diced
- 2 tbsp curry powder
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until it’s soft.
- Add the ground veal and cook until it’s browned.
- Stir in the carrots and curry powder. Cook for about 2 minutes, until the curry powder is fragrant.
- Pour in the coconut milk and season with salt and pepper. Reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, until the carrots are tender.
Recipe 34: Veal and Potato Hash Browns
Ingredients:
- 1 lb ground veal
- 2 large potatoes, peeled and shredded
- 1 large onion, diced
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until it’s soft.
- Add the ground veal and cook until it’s browned.
- Stir in the shredded potatoes and season with salt and pepper.
- Cook for about 10 minutes, until the potatoes are golden and crispy. Flip the hash browns and cook for another 10 minutes.
Recipe 35: Veal and Sweet Potato Chili
Ingredients:
- 1 lb ground veal
- 2 sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 tbsp chili powder
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large pot over medium heat. Add the ground veal and cook until it’s browned.
- Stir in the sweet potatoes, black beans, diced tomatoes, chili powder, salt, and pepper.
- Cover the pot and reduce the heat to low. Let it simmer for about 30 minutes, until the sweet potatoes are tender.
Recipe 36: Veal and Olive Meatballs
Ingredients:
- 1 lb ground veal
- 1/2 cup black olives, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup bread crumbs
- 1 egg, beaten
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the ground veal, olives, parsley, bread crumbs, egg, salt, and pepper.
- Shape the mixture into meatballs and place them on a baking sheet.
- Bake for about 20 minutes, until the meatballs are cooked through.
Recipe 37: Veal and Brussels Sprouts Stir-Fry
Ingredients:
- 1 lb ground veal
- 2 cups Brussels sprouts, halved
- 1 large onion, diced
- 2 tbsp soy sauce
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large skillet over medium heat. Add the onion and cook until it’s soft.
- Add the ground veal and cook until it’s browned.
- Stir in the Brussels sprouts and soy sauce. Cook for about 10 minutes, until the sprouts are tender.
Recipe 38: Veal and Cornbread Stuffing
Ingredients:
- 1 lb ground veal
- 2 cups cornbread, crumbled
- 1 large onion, diced
- 2 stalks celery, diced
- 1/2 cup chicken broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Preheat your oven to 375°F (190°C).
- Heat the oil in a large skillet over medium heat. Add the onion and celery, and cook until they’re soft.
- Add the ground veal and cook until it’s browned.
- Remove the skillet from the heat and stir in the crumbled cornbread and chicken broth.
- Transfer the mixture to a baking dish and bake for about 20 minutes, until the top is golden and crispy.
Recipe 39: Veal and Red Lentil Soup
Ingredients:
- 1 lb ground veal
- 1 cup red lentils, rinsed
- 1 large onion, diced- 2 carrots, peeled and diced
- 6 cups chicken broth
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions:
- Heat the oil in a large pot over medium heat. Add the onion and carrots, and cook until they’re soft.
- Add the ground veal and cook until it’s browned.
- Stir in the red lentils, chicken broth, salt, and pepper.
- Cover the pot and reduce the heat to low. Let it simmer for about 30 minutes, until the lentils are tender.
Recipe 40: Veal and Zucchini Lasagna
Ingredients:
- 1 lb ground veal
- 2 large zucchini, sliced lengthwise
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the ground veal in a skillet over medium heat until it’s browned. Season with salt and pepper.
- Spread a layer of marinara sauce in the bottom of a baking dish.
- Arrange a layer of zucchini slices over the sauce. Spread a layer of ricotta cheese on the zucchini.
- Spread a layer of the cooked veal on the ricotta.
- Repeat the layers until all the ingredients are used, ending with a layer of marinara sauce.
- Sprinkle the Parmesan cheese on top.
- Bake for about 30 minutes, until the lasagna is bubbly and golden.
What Is Ground Veal?
To put it simply, ground veal is just like any other ground meat. The only difference, however, is that it hails from a much younger animal, specifically a calf. If you think of beef as the seasoned veteran of the meat world, then veal is the talented and eager-to-please rookie.
Derived from calves that are generally younger than 20 weeks old, veal boasts a delicate texture and a mild flavor that’s like the polite houseguest at a party – not too loud or overbearing, but makes a memorable impression nonetheless.
Ground veal is often considered a premium meat product due to the tenderness of the meat and its refined flavor. Its pale, pinkish color is a testament to its younger source, distinguishing it from the deeper red of its older beef counterpart.
Its soft texture makes it an excellent candidate for a variety of dishes that call for ground meat, such as meatballs, sauces, and stews. It easily absorbs flavors from herbs, spices, and other ingredients, making it a versatile player in the culinary team.
So, to sum it up: ground veal is the mild, tender, and flavor-absorbent understudy to ground beef, ever ready to take center stage in your next culinary production. Whether you’re looking for a lighter touch in your Bolognese sauce or a soft tenderness in your meatloaf, ground veal is ready to rise to the occasion.
How Can Ground Veal Recipes Benefit You
Ground veal recipes can benefit you in a multitude of ways, extending far beyond the realm of mere gastronomic delights. Let’s take a delightful, and slightly comical, journey to understand how these versatile recipes can truly enhance your life.
First off, diversity is the spice of life, right? Well, ground veal recipes are here to keep your culinary routine as spicy as a jalapeno. Stuck in a rut of chicken and beef? Ground veal is your golden ticket out. With its delicate flavor and soft texture, it offers a different mouthfeel and a unique palette of taste that’s sure to refresh your usual menu.
Secondly, have you ever wanted to impress your date with your international cooking prowess? Whip up a classic Italian veal Bolognese or French veal bourguignon, and you might just find yourself the star of your own rom-com. And let’s not forget those family dinners. Nothing screams “family bonding” louder than everyone cooking and then tucking into a scrumptious veal lasagna.
Health-wise, ground veal is a beneficial source of protein, vitamins, and minerals. It’s leaner than many other types of meat, which can be a boon for those monitoring their caloric intake or pursuing weight management goals. Plus, it’s packed with nutrients like B-vitamins, which support a variety of functions in the body, including brain health and energy production.
Finally, ground veal recipes can benefit you by simply stretching your culinary skills. Each recipe is an opportunity to learn something new – a cooking technique, a flavor combination, or even a bit of cultural history. So, not only are you preparing a delicious meal, but you’re also expanding your culinary horizons.
So there you have it, my friend. Ground veal recipes – they’re not just food; they’re a passport to a culinary adventure, a healthful choice, a source of bonding, and a testament to your ever-expanding repertoire of kitchen wizardry. Who knew a pound of ground meat could offer so much, right?
Wrapping Up
In conclusion, exploring ground veal recipes is an exciting journey full of discovery and delight. Each recipe is an opportunity to delve into new flavors, learn a new skill, and experience a different culture. With every dish, you’re not just filling up your stomach, but you’re also creating lasting memories and nourishing your soul.
From Veal Meatballs with Tomato Sauce to Veal and Cauliflower Curry, these recipes bring variety and vibrancy to your dining table. Ground veal, with its subtle flavor and tender texture, provides a refreshing alternative to your regular meat options, and the myriad ways you can cook it guarantee that you’ll never run out of options.
But beyond the culinary adventure, the health benefits of ground veal shouldn’t be overlooked. It’s a lean and nutritious source of protein, perfect for those who are watching their weight or simply seeking a healthy and balanced diet.
And let’s not forget the magical bonding power of food. Cooking a ground veal recipe together with your loved ones isn’t just about preparing a meal—it’s about sharing experiences, laughter, and love. It’s about teaching your kids the joy of cooking or impressing your friends with a dish they’ve never tried before. It’s about creating connections and building relationships.
So, whether you’re a seasoned chef or a beginner in the kitchen, embarking on the journey of ground veal recipes is bound to be a rewarding experience. It’s a chance to broaden your culinary horizons, sharpen your cooking skills, and fill your life with delicious moments.
Bon Appétit and happy cooking! Here’s to your exciting ground veal adventure.
Frequently Asked Questions:
Q1: How can I ensure my ground veal is fully cooked?
A: To ensure your ground veal is fully cooked, it should reach an internal temperature of 160°F when measured with a food thermometer.
Q2: Can I substitute ground veal with another type of meat in a recipe?
A: Yes, ground veal can be substituted with other types of ground meat such as beef, chicken, or pork. However, do remember that this might alter the taste and texture of your dish.
Q3: How do I store leftover cooked ground veal?
A: Leftover cooked ground veal should be stored in airtight containers in the refrigerator and consumed within 3-4 days for best quality.
Q4: Can I freeze ground veal?
A: Yes, you can freeze ground veal. For best quality, use the frozen veal within 3-4 months.
Q5: What are some ways to season ground veal?
A: Ground veal pairs well with various seasonings such as garlic, onion, rosemary, thyme, sage, and basil.
Q6: Can ground veal be used in a vegetarian recipe?
A: No, veal comes from a calf, so it is not suitable for vegetarian diets.
Q7: Why is my ground veal dish too dry?
A: Overcooking can often result in dry ground veal dishes. Try reducing the cooking time or adding some form of liquid (like broth, tomato sauce, etc.) to the dish.
Q8: What is the best way to defrost ground veal?
A: The best way to defrost ground veal is in the refrigerator. It typically takes about 24 hours for a 1-pound package of ground veal to thaw in the fridge.
Q9: How do I know if my ground veal has gone bad?
A: If the veal has a strong unpleasant smell, a slimy texture, or has changed to a grey or brown color, it may have gone bad and should not be consumed.
Q10: Can I use ground veal in a slow cooker recipe?
A: Yes, ground veal can be used in slow cooker recipes, just ensure to brown it on the stove before adding it to the slow cooker.
Q11: Does ground veal shrink when cooked?
A: Like other ground meats, ground veal does shrink a bit when cooked due to the evaporation of water and melting of fat.
Q12: Is it okay to eat ground veal that’s a bit pink inside?
A: It’s important to cook ground veal to an internal temperature of 160°F to ensure safety, even if some pinkness remains.
Q13: Can I use ground veal in a keto-friendly recipe?
A: Yes, ground veal is high in protein and low in carbs, making it suitable for a ketogenic diet.
Q14: Can ground veal be used in a casserole dish?
A: Yes, ground veal can be used in various casserole dishes providing a delicious and hearty flavor.
Q15: What’s a quick and easy ground veal recipe for weeknight dinners?
A simple ground veal pasta sauce, or veal and vegetable stir-fry can be quick, easy, and perfect for weeknight dinners.
Jl.Surjan
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