Did you know that ground veal is a great source of protein, and a 3-ounce serving of trimmed, cooked lean veal gives you a whopping 27 grams of protein?
People often prefer ground veal for their unique taste and flavor, and stay unaware of what a great favor they’re doing to their body. Never mind though, it’s a good thing anyway.
Now that you’ve unfolded the secret, you probably will be looking for more yummy ground veal recipes, and here they are -
A Deeper Look at Veal
How much do you know about veal?
I had the basic concept of what veal is, that Ground veal is made from calf meat instead of from fully-grown cattle meat. They have a tender texture, low saturated fat, and mild flavor.
I recently got an opportunity to learn more about the veal industry and I came to understand that there was more to it than what I, and most other people know about it.
There is a lot of misinformation going around it which I became aware of, and there are some interesting facts to know as well, such as that veal calves are mostly male dairy cows. Here are few other interesting facts about veal -
Veal calves are processed at the age of 10 months – which is the same age as most pigs which are processed for bacon, ham, and pork.
Veal calves get plenty of room to get and move around. Cows are herding animals by nature so they choose to be close together.
Around 700 veal farm families raise veal calves across the US.
The Benefit of Ground Veal
One of the most significant benefits of veal is that it's an amazing source of high-quality protein that is rich in essential vitamins and minerals like vitamin niacin, B-12, zinc, and selenium. Veal is also among the most nutrient-dense protein foods.
A 3-ounce serving of trimmed, cooked lean veal contains just 170 calories yet 27 grams of protein.
The recipes for veal go far beyond Veal Marsala or Veal Parmigiana. You can usually find it in the ground or cutlet form. It’s a great substitution of protein supplies for many of your favorite recipes – meatloaf, cutlets, burgers, and more.
Ground Veal Recipes
Now that we know a little more about veal and its health benefits, should we take a look at a few delicious ground veal recipes?
Veal Cheeseburger Macaroni Recipe
It's a super quick American cuisine recipe for the main dish that should not take more than 30 minutes to prepare.
- 1 pound ground veal
- 1 teaspoon House Seasoning Blend
- 1 tablespoon olive oil
- 2 cloves garlic - minced
- 1/2 cup minced onion
- 1 tablespoon cornstarch
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup milk
- 2 cups no sodium beef broth
- 8 oz dried cavatappi pasta
- 1 cup Colby-Jack cheese - shredded
- 3/4 cup heavy cream
- Start with heating the olive oil over medium high heat in a large skillet having high sides.
- Add veal, minced onion, and House Seasoning Blend; brown veal and crumble
- Once the veal is browned, add garlic powder, cornstarch, onion powder, and salt and sugar to it, stir well to combine all.
- Add milk, beef broth, cream, and pasta to it, and again stir well to combine.
- Brink it to a simmer and then place the lid on the pan. Allow for 9 minutes or until the pasta is well cooked through.
- Now take it off the heating source, add cheese to it and stir so that it melts and combines.
- Serve as early as possible.
Here are a few expert tips to get better results from this veal cheeseburger macaroni recipe:
Use whole-wheat pasta: This recipe works best with whole-wheat or whole-grain pasta. However, you can also go ahead and use gluten-free pasta, too.
You can double or halve this recipe: You can increase the volume for a crowd or shrink when cooking for a smaller number of people. Maintaining the proportion, simply increase or decrease the ingredients.
Play with seasonings: You should be playing around with the seasonings and flavors to find your best sweet point. This recipe allows you the flexibility to run experiments.
Calories: 768kcal | Protein: 43g | Carbohydrates: 57g | Fat: 41g | Cholesterol: 190mg | Saturated Fat: 22g | Potassium: 986mg | Sodium: 1718mg | Fiber: 3g | Sugar: 8g | Vitamin C: 6mg | Vitamin A: 1060IU| Iron: 2.1mg | Calcium: 359mg
Veal Piccata Recipe
Veal piccata is such a classic comfort food, maybe because of the simplicity of its preparation process. But the simplicity belies the wonderful blend of textures and flavors - the briny capers, tangy lemon, and a buttery rich pan sauce that envelops the brown veal cutlets just like a warm blanket.
- Preparation time: 15 mins
- Cook time: 10 mins
- Total: 25 mins
- Servings: 4 servings
- 1/2 cup all-purpose flour
- Freshly ground white pepper (to taste)
- Kosher salt (to taste)
- 2 tbsps high-heat vegetable oil (e.g. safflower, peanut, sunflower, grapeseed)
- 8 (2-ounce) veal cutlets (pounded flat)
- 1/2 cup dry sherry
- 1 cup veal stock (or chicken stock)
- 1 lemon (juiced, divided)
- 2 tablespoons capers
- 2 tablespoons Italian parsley (finely chopped)
- 2 tablespoons butter
- Garnish: lemon slices
- Combine the flour, pepper, and salt in a shallow baking dish or on a plate.
- Take a heavy-bottomed sauté pan and heat it over medium-high heat for around 2 minutes. Allow the pan to get nice and hot. Once you’ve done that, add the oil and heat the pan for 30 more seconds or so.
- Now dredge both the sides of the veal cutlets in the mixture of flour.
- Shake them off to get rid of any excess flour and add them to the hot pan, one at a time. You should be overcrowding the pan, rather work in batches.
- Cook 2 to 3 minutes, turn them over, and cook for another 2-3 or until both the sides of the cutlets are nicely browned.
- Take them off the pan and set them aside on a plate which should be covered with foil, while you'll be making the sauce. If you like, you can also hold them in an oven with the temperature set to very low.
- Add the stock, half of the lemon juice, sherry, and capers to the pan and from the bottom of the pan, scrape off any flavorful bits.
- Bring it to a boil, afterward lower it to a simmer, and then cook until the mixture has shrunk by about one third, which should be around 3 minutes.
- Swirl in the chopped parsley and butter just at the finishing part of the cooking. Adjust the seasoning with remaining lemon juice and kosher salt.
- Serve the cutlets, 2 per person. Garnish them with lemon slices. Pour sauce on them generously and serve as early as possible. Enjoy.
When you dredge the cutlets in the flour before you cook, it helps with browning and also aids to thicken the sauce.
Serving Size: 1
- Calories Per Serving: 375
- Total Fat 16.7g
- Trans Fat 0.2g
- Saturated Fat 7g
- Cholesterol 117.1mg
- Total Carbohydrate 14.2g
- Sodium 638.9mg
- Dietary Fiber 1.6g
- Protein 40.6g
- Sugars 1.7g
Veal Marsala Recipe
You'll find Veal Marsala in many Italian restaurants as a classic dish, and it's a dish that's super simple to make at home. A little lemon juice and marsala wine add excellent flavor to this veal. It is a very simple recipe and it is a breeze to prepare.
- Preparation time: 10 mins
- Cook time: 20 mins
- Total: 30 mins
- Level: Easy
- Servings: 4 servings
- 8 veal cutlets (about 3 ounces each)
- 2 to 3 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 2 to 4 tablespoons olive oil
- 1 large shallot, finely chopped
- 2 ounces assorted mushrooms, sliced
- 2 to 4 garlic cloves, smashed
- 1/2 cup sweet Marsala
- Leaves from 1 fresh rosemary sprig
- 3/4 cup low-salt chicken broth
- Sprinkle salt and pepper over the veal. In a large heavy skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon oil. Add 4 veal cutlets and cook, around 1 1/2 minutes on each side, until golden brown.
- Move the veal to a plate. Add, if necessary, another tablespoon of butter and oil. Repeat with the 4 cutlets remaining. Set aside the cutlets.
- To the skillet, add 1 tablespoon of oil. Add the garlic and shallot. Saute until fragrant, for about 30 seconds. If required, add a tablespoon of olive oil. Add the mushrooms and saute for about 3 minutes, until tender and the juices evaporate. With salt, season.
- Add the Marsala. Simmer for about 2 minutes until the Marsala decreases by half. Add the rosemary leaves and broth. Simmer for about 4 minutes by which it should be reduced to half.
- Put the veal back into the skillet. Pour in all of the juices from the pan. Cook until fully heated, turning to coat, around 1 minute. In the sauce, stir the remaining 1 tablespoon of butter.
- Move the veal to plates using tongs. Add sauce over the veal and serve.
- Calories 588
- Total Fat 35g
- Cholesterol 138mg
- Saturated Fat 12g
- Sodium 770mg
- Total Carbohydrate 20g
- Protein 42g
- Dietary Fiber 3g
- Calcium 88mg
Veal Milanese Recipe
One of the most popular dishes in traditional Italian cuisine is Veal Milanese. Born in Milan, in the northern region of Lombardy, it is a delicious veal recipe.
With their Wiener Schnitzel, Austrians assert the authorship of this dish, but the Veal Milanese cutlet is obtained not from the thigh but the loin, unlike the one made in Austria.
- Level: Easy
- Prep: 15 min
- Cook: 16 min
- Total: 31 min
- Serving: 6 servings
- 3 eggs
- 1 ½ tablespoons chopped parsley
- 2 tablespoons finely grated Parmesan cheese
- Freshly ground black pepper
- 1 to 2 cups fine bread crumbs, country bread, crusts on, made with stale, not toasted,
- 1 cup flour
- 4 large handfuls of arugulas
- 1 large or 2 small roughly chopped very ripe tomatoes
- Extra virgin olive oil
- ½ small red onion, very thinly sliced
- Juice of a lemon
- Corn oil
- 4 veal chops with bones, pounded very thin (no thicker than a pie crust), almost transparent
- 1 lemon for serving, cut into wedges
- Whisk the eggs, cheese, and parsley in a small bowl. With salt and pepper, season generously. Pour it into a shallow, large bowl or tray. In a second shallow bowl, spread the flour, and in a third, the bread crumbs. Set aside near the stove.
- Combine the arugula, onions, and tomatoes in a large mixing bowl. Sprinkle with lemon juice and olive oil. Salt them and toss until the leaves are well-coated. The dressing should be lemony and assertive. Set aside.
- Working one at a time, on each side, press each chop of the veal into flour, then pat it off so that there is only fine dust on the veal. Dip the chops into the egg, coat both sides, and allow as much drainage as possible.
- In bread crumbs, lay chop, softly tapping it to make sure it gets covered, but ever so thinly. Turn the chop over to cover the other side. As you go, layer chops between parchment or waxed paper.
- Heat the oven to 175 degrees and on the middle rack, place a baking sheet. Place a large enough sauté pan to fit 2 chops over medium-high heat. Pour in enough corn oil so that the base of the pan is generously covered.
- Add a chop and sauté until browned, for 2 to 3 minutes, when the oil shimmers (it needs to be very hot so that the veal seizes immediately). Turn the chops around and brown the opposite side. Move it to the baking sheet and put it in the oven to keep warm. Repeat with the remaining chops.
- Place chops on each of four large plates to serve. On top of each, place a large handful of salad, while you make sure each gets enough onion and tomatoes. For squeezing over the meat, serve with a wedge of lemon.
You have to dip the meat in the eggs and then in the breadcrumbs for great and crunchy bread. YOU SHOULD NOT USE FLOUR, otherwise once cooked, the breading would come off the meat
Veal Sausage Recipe
With delicious marsala sauce poured over the grilled sausages, onions, and sweet peppers, your guests might think a veteran Italian chef has prepared the meal.
- Prep: 1 hr. 45 min
- Cook: 15 min
- Total: 2 hr.
- Level: Intermediate
- Yield: 8 six-inch links
- 2 teaspoons extra-virgin olive oil
- 1/2 cup minced shallot
- 4 cloves garlic, minced
- 1 1/2 pounds veal shoulder, cubed
- 1/2-pound pork fatback, cubed
- 2 teaspoons fennel seeds, toasted
- 1 tablespoon red pepper flakes
- 2 tablespoons coriander seeds, toasted and ground
- 1 teaspoon sugar
- One 4 1/2-foot hog casing, soaked for 30 minutes in water and then flushed
- Kosher salt
- Cornichons, for serving
- Toasted or grilled bread, for serving
- Whole-grain mustard, for serving
- In a medium skillet, heat olive oil over medium-low heat. Add the shallot and garlic and cook for around 2 minutes until it's translucent. Remove and let cool completely from the sun.
- In a big bowl, combine the veal and pork fatback with the red pepper flakes, shallot blend, cilantro, fennel seeds, sugar, and 1 tablespoon salt. Move and refrigerate overnight in a big plastic zip-top bag.
- Place all of your equipment (including the meat grinder parts, stand mixer paddle attachment, stand mixer bowl, and sausage stuffer parts) in the freezer to chill at least 30 minutes before grinding the meat.
- Grind the marinated meat mixture two times through the tiny die plate into the chilled bowl of the stand mixer. Refrigerate for at least 30 minutes, then put the mixture into the mixer again and use the chilled paddle attachment to beat it at medium speed for 45 to 60 seconds. Refrigerate it until ready to use.
- Stuff the sausages and, for the best results, refrigerate them overnight.
- Pierce each sausage several times with a pin before cooking. Grill over medium heat for 10 to 12 minutes until the center registers 150 degrees F. (The sausages can be pan-fried or broiled too.) Serve with mustard, cornichons, and bread.
- Cook the sausage mixture loosely in a skillet or shape it into patties for pan-frying or grilling if you don't have time to stuff sausage links.
- 241 calories;
- cholesterol 134mg;
- fat 12g;
- carbohydrates 15g;
- saturated fat 5g;
- protein 20g;
- insoluble fiber 12g;
- sodium 757mg.
Veal Forestier Recipe
Breaded veal cutlets spooned with Marsala mushroom sauce - delicious!
- Prep:15 mins
- Cook: 15 mins
- Total: 30 mins
- Servings: 6
- 1 ½ pounds thin veal cutlets
- 3 tablespoons butter
- ¼ cup all-purpose flour for coating
- 1 tablespoon minced shallot
- 1 tablespoon minced garlic
- ½ cup Marsala wine
- ½ pound cremini mushrooms, sliced
- 1 (10 ounces) drained and sliced can artichoke hearts
- ½ cup veal stock
- salt and pepper to taste
- Flour the veal cutlets gently, and shake off the excess. Melt butter over medium to high heat in a large skillet. Place the cutlets in the pan, and cook until browned and almost cooked through, 1 to 2 minutes on each side. Take the veal out of the pan, then set it aside.
- In the skillet, sauté the shallots and garlic until the shallots are tender. Stir in the mushrooms and cook until they start to sweat. Pour in the wine; cook for 2 to 3 more minutes, scrape the bottom of the pan stirring with a spoon. Pour in the stock, simmer for 5-10 minutes or until the liquid starts to decrease.
- Return the veal and artichokes to the pan, and cook until it is heated through. Season with pepper and salt Arrange the veal on plates to serve and spoon the sauce over it.
- 261 calories;
- carbohydrates 19g;
- protein 18g;
- cholesterol 70.8mg;
- fat 10.5g;
- sodium 577.8mg.
Pho Soup with Spicy Veal Meatballs Recipe
For the Veal Meatballs
- 1 lb. ground veal
- 1 large egg
- 1/2 cup crushed pork rinds
- 1/3 cup onions diced
- 2 tsp garlic cloves
- 3 tsp chili sauce
- 2 garlic cloves minced
- 2 tsp fresh ginger grated
- 1 tbsp olive oil
- 1 tsp salt
- 1 tbsp sesame oil
For the Broth
- 8 cups water
- 1/2 tsp fresh ginger grated
- 1 tbsp plus 2 tsp chicken broth, concentrated
- Fresh Basil leaves
- Lime wedges
- Fresh Jalapeno slices
- 10 oz Shirataki Noodles
To make the meatballs,
- Take the ground veal off the package and with your hands, break it up.
- Add the chili sauce, diced onions, minced garlic, pork rinds, egg, freshly grated ginger, and salt to the ground veal.
- Mix it all well with your hands until the ingredients mix well with each other.
- Take 1 tbsp of this mixture, divide in half and shape each half in mini meatballs. This way, make two meatballs with each tbsp of this mixture.
- In a skillet with high sides, heat olive oil, and sesame oil until they get fairly hot. Add the meatballs in the hot skillet working in batches. The meatballs should not be touching each other and make sure you have enough room in between them to turn them over easily. If you have to do more batches for this, do that without complaining.
- Cook for about 2-3 minutes. Turn them over and cook for another 2-3. Meatballs should look opaque and should be browned in spots where the heat was hotter.
- Remove all the meatballs from the skillet and place them on a paper towel-lined plate. Set them aside until they're ready to assemble.
- To the same skillet, add the Shiitake Mushrooms and toss them to coat with oil. Cook 5-7 minutes until mushrooms are infused with the oil flavors and have shrunk some.
- Remove them from the skillet and drain them on another paper towel-lined plate.
To make the Pho Soup broth,
- Add your water, freshly grated ginger, and broth concentrate to a big soup stockpot and bring it to a boil.
- Turn the heat down to a simmer and then add the Shiitake Mushrooms to it. Simmer for 10 minutes.
To assemble the soup
- With hot water, rinse the Shirataki Noodles. Drain them well and divide between serving bowls.
- On top of noodles, arrange 6 mini veal meatballs.
- Again, over top of noodles, pour about 3/4 of a cup of broth mixture
- Top with fresh basil, sliced jalapenos, and squeeze with a wedge of lime if desired.
Enjoy your meal.
Serving: 3/4 cup broth with 6 veal meatballs
Calories: 169kcal | Protein: 15g | Carbohydrates: 5g | Fat: 10g | Polyunsaturated Fat: 6g | Saturated Fat: 3g | Cholesterol: 61mg | Fiber: 1g | Sodium: 412mg | Sugar: 1g
Veal Bolognese Recipe
This hearty Bolognese, with a rich, complex taste, also includes ground beef and ground pork in addition to veal. If your market doesn't have stock of all of these, however, you can use just two out of three and still prepare a fantastic meal.
Or, even better, add some tasty meat, such as sausage, bacon or guanciale, that you have on hand. However, keep in mind that you'll need to decrease the amount of salt in the recipe if you use some form of cured meat.
- 3 Tbs. olive oil
- 1 peeled and finely chopped carrot
- 1 small finely chopped white onion
- 1 celery stalk, finely chopped
- 1 small garlic clove, minced
- 5 oz. (155 g) ground veal
- 2 or 3 bay leaves
- 5 oz. (155 g) ground pork
- 5 oz. (155 g) lean ground beef
- 2 cans (28 oz) plum tomatoes, with their juices, preferably San Marzano
- 1 cup (250 ml/8 fl. oz.) full-bodied red wine, such as Zinfandel
- 1 cup (8 fl. oz./250 ml) heavy cream
- 1 1⁄2 lb. (750 g) spaghetti
- 1⁄2 cup (2 oz./60 g) Parmigiano-Reggiano cheese, grated
- Freshly ground pepper and Kosher salt, to taste
- 8 large coarsely chopped fresh basil leaves
- Take olive oil on a Dutch oven or a large and heavy pot and warm it in medium-low heat. Add the carrot, onion, and celery in it and cook, while you stir occasionally, until the onion becomes translucent, which should happen in about 10 minutes. Add the bay leaves and garlic and cook for 1 more minute.
- Add the veal, beef, and pork and cook, while you should stir occasionally to break up the chunks, until the beef loses its pink hue, in about 7 minutes. Add the wine in it, turn up the heat to high and cook until the wine is reduced slightly, taking about 5 minutes.
- Add the cream and the tomatoes with their juices and decrease the heat to low. Cook, keeping it uncovered, and you should stir every 10 minutes or so, for about one and a half hours.
- In the meantime, take a large pot, fill two-third of it with salted water, take it to boiling point over high heat. Add the pasta in it and cook until it's tender but firm to the bite. It should take around 8 minutes.
- While the pasta is cooking, to the sauce, add ¾ teaspoon salt and season it with pepper, and cook for 10 more minutes. Taste and if you have to, adjust the seasoning. Stir in the basil and cheese.
- Drain the pasta, divide it among 6 bowls. Top every bowl with the Bolognese sauce and serve immediately.
Spaghetti and Meatballs with Veal and Ricotta | Chef School Video
It was three yummy recipes to enjoy the taste and health benefits of ground veal. Among these, which one are you going to try first?
Let us know.