27 Best Ground Veal Recipes You’ll Love

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Ground Veal Burgers

Ground Veal Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) ground veal
• 1/3 cup breadcrumbs (gluten-free if needed)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, minced
• 1/4 cup finely chopped onion
• 2 tablespoons chopped parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 burger buns
• Optional toppings: lettuce, tomato slices, cheese slices, pickles

Instructions

1. 1. In a bowl, combine veal, breadcrumbs, Parmesan, egg, garlic, onion, parsley, oregano, salt, and pepper. Mix gently until just combined.
2. 2. Form four patties, handling the meat as little as possible for tenderness.
3. 3. Preheat a skillet over medium-high heat and lightly oil the surface.
4. 4. Cook burgers 4–6 minutes per side, until browned and cooked to an internal temperature of 165°F (74°C).
5. 5. Assemble on buns with desired toppings and serve.

2. Veal Stuffed Shells

Veal Stuffed Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT60M · Total: PT90M · Yield: [‘6’]

Veal Stuffed Shells take the classic stuffed shell recipe and uses a cheese and veal mixture to stuff the shells. The shells are topped with a veal pasta sauce, more cheese and fresh chives. This is the perfect family meal that is packed with protein and will leave you wanting more!

Ingredients

• 2 tablespoons olive oil
• 1 – 16 ounce jar of marinara sauce {homemade or store-bought sauce works}
• 1 pound of ground veal
• 1 lemon (zested)
• 1 – 15 ounce container of ricotta cheese
• 1 egg (beaten)
• 1 1/2 cups part skim mozzarella cheese (divided)
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 3 tablespoons minced chives {more for garnish}
• 25-30 jumbo dried pasta shells

Instructions

1. Preheat your oven to 350 degrees F.
2. Oil two small or one large baking dish or use non-stick baking dishes. Set aside.
3. Bring a large pot of water to a boil and cook the shells according to the package instructions {making sure to only cook to al dente so you are still able to stuff them, otherwise they become too soft and will break}.
4. While the shells cook heat 2 tablespoons olive oil in a large skillet.
5. Cook the veal and drain the meat. Combine half of the meat with the sauce. Set aside.
6. In a large bowl combine the ricotta cheese and egg.
7. Mix until combined, then stir in 3/4 cup of mozzarella cheese, the lemon zest, basil, oregano and the chives. Stir in the other half of the veal. Set aside.
8. In your baking dishes spread a thin layer of pasta sauce across the bottom. Fill each shell with the cheese and veal mixture and arrange in a single layer in the pans.
9. Cover the shells with the remaining sauce, cover with lid or foil and bake for 30 minutes, uncover and sprinkle with remaining 3/4 cup mozzarella and parmesan cheese and bake for the final 10 minutes or until the shells are cooked through and tender. Garnish with fresh chives and extra lemon zest.

3. Cottage Pie

Cottage Pie with ground Veal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT45M · Total: PT1H30M · Yield: 6

Cottage Pie or Shepherd’s Pie is a delicious English traditional pie, the first made with ground beef or other ground meats, whereas the second is made with ground lamb,

Ingredients

• 650 grams veal and pork mince
• ¼ cup extra virgin olive oil
• 1 onion, finely chopped
• 1 clove garlic, finely chopped
• 2 carrots, grated
• 1 cup peas
• 1 cup corn
• 1 cup parsley
• 1 teaspoon salt
• Freshly grated black pepper
• ½ cup white dry wine
• ¾ cup mozzarella, divided
• 1 egg white
• 6 – 7 medium baking potatoes (about 1 kilo)
• 1 teaspoon salt
• 1 cup milk
• 1/4 cup butter
• A pinch of pepper (optional)
• A pinch of nutmeg (optional)
• 1 egg yolk

Instructions

1. Peel, wash and half or quarter the potatoes depending on size.
2. Place the potatoes in a large heavy pot and cover with cold water. Bring to a boil, reduce heat and simmer until soft when pierced with a fork (about 45 minutes).
3. Drain the potatoes while they are still hot and return them to the pot. Add the milk, butter and egg (whole egg or just the yolk) and mash the potatoes with a potato masher or any other way you like.
4. Finally add some salt and pepper (as well as some nutmeg, which is optional) and mix.
5. Add more milk if necessary, until you get the right consistency. Taste and adjustseasoning if needed.
6. Heat the olive oil and sauté the onion until translucent  Add the garlic andsauté for a few seconds.
7. Add the minced meat and sauté until it changes colour.
8. Add the wine and cook for a few minutes until the alcohol evaporates.
9. Add salt and pepper, as well as the grated carrot, peas, corn and parsley and cook for about 15 minutes.
10. Whisk the egg white with half cup of mozzarella and mix it in the minced meat.
11. Layer the minced meat in a Pyrex, add the mashed potatoes and the remaining cheese on top.
12. Bake in a preheated oven to 180oC and bake until golden on top, for about 45 minutes.

4. Swedish Meatballs

Mom’s Swedish Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [’24’, ’24 Meatballs’]

My Mom’s Swedish Meatballs is a tried and true family recipe that’s easy to make and incredibly flavorful with a delicious gravy!

Ingredients

• 3/4 lbs ground beef
• 1/2 lb ground lamb or venison (see notes)
• 1/4 lb ground mild pork
• 1 1/2 cup soft bread crumbs, cubed
• 1/3 cup onion, minced
• 1 egg
• 1/4 cup fresh parsley, minced
• 1/4 – 1/3 cup milk (2% or 1%)
• 1 tablespoon salted butter
• 1 1/2 teaspoon kosher salt
• 1/4 teaspoon ground ginger
• pinch ground nutmeg
• 2 cups beef stock
• 4 tablespoons all purpose flour
• 2 tablespoons salted butter
• 1 teaspoon instant coffee

Instructions Make Meatballs

1. Preheat Oven: Preheat the oven to 325 degrees F and add the rack to the center.
2. Prep Onions: Melt 1 tablespoon of butter in a sauté pan. Add the onion and cook for 2-3 minutes until the onions are soft. Add them to a large bowl.
3. Prep Breadcrumbs: Add breadcrumbs to a medium-sized bowl. Add milk, starting with 1/4 cup and use just enough to wet all of the bread. Add a bit more if all of the bread is not wet, but don’t use more than 1/3 of a cup. Set aside.
4. Make Meatballs: Add the meats to the large bowl with the onions and add the parsley, egg, salt, ginger, and nutmeg. Mix well and then add the milk-soaked bread crumbs. If there is any extra milk in the bowl with the bread, do not add. Add the meat mixture to the fridge for at least 15 minutes to cool. This will help make shaping the meatballs easier.
5. Shape Meatballs: Shape the meat into 2 – 3ish inch meatballs and add to a rimmed baking sheet. Don’t worry about crowding.
6. Bake: Bake the meatballs on the middle rack for 30 minutes.
7. Baked Meatballs: Once the meatballs are done, remove them with tongs and add them to a plate or bowl to set aside. Then use a spatula to scrape all of the drippings from the baking sheet into a large pot or Dutch oven.
8. Make Gravy: Heat the pot with the drippings over medium heat and add 2 tablespoons of butter to the meatball drippings. Add the flour and whisk it with the butter to create a roux. Slowly add beef broth, mixing the roux with it as it’s added until all the broth is incorporated. Add instant coffee.
9. Add Meatballs to Gravy: Add the meatballs to the pan and let them simmer on medium-low for 15-20 minutes.
10. Serve and Enjoy! Serve over noodles, rice, or whatever you’d like!

5. Pan Fried Dumplings

Pan Fried Chinese Dumplings with Ground Veal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT20M · Yield: [’40’, ’40 dumplings’]

These Chinese Dumplings are easy to make with ground veal and grocery store wonton wrappers.

Ingredients

• 16 ounces ground veal
• 1 cup chopped mushrooms
• 1 cup shredded cabbage (or slaw mix)
• 1/4 cup chopped cilantro
• 2 green onions, finely chopped (only use green parts)
• 2 tablespoons Hoison sauce
• 1 tablespoon soy sauce, plus extra for serving
• 1/2 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 35 to 40 wonton wrappers (see notes)
• 3 to 4 tablespoons olive oil (for pan frying)

Instructions

1. In a medium size bowl, mix together veal, mushrooms, cabbage, cilantro, green onions, Hoisin sauce, soy sauce, groundginger, garlic powder, and salt. Mix until well until combined.
2. Line wrappers on a large baking sheet. Brush the edges of the wonton wrappers with water. Fill each with a heaping tablespoon then fold and tightly press together. Continue until all filling is used up.
3. Heat one to two tablespoons oil in a large skillet. Arrange the dumplings in the pan making sure not to over crowd them. Pan fry them on medium high heat for a minute or two until golden brown. Gently turn them over and pan fry the other side. Turn them back over and add a few spoons of water to the pan. Cover with a lid and let them steam on medium heat until cooked through. Dumplings can be tested with a instant read thermometer and veal should be cooked to 165 degrees.
4. Gently remove from the pan and continue cooking all the dumplings.
5. Serve with soy sauce or your favorite dipping sauce.

6. Pan Kebab

Pan Kebab is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb (450 g) chicken thigh fillets, cut into 1-inch cubes
• 1/2 cup plain yogurt
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 yellow onion, cut into chunks
• Skewers (wooden skewers, soaked in water)
• Optional: fresh herbs for garnish

Instructions

1. 1. In a bowl, whisk yogurt, garlic, lemon juice, cumin, paprika, coriander, salt, and pepper to make a marinade.
2. 2. Add chicken cubes and toss to coat; marinate 30–60 minutes in the fridge.
3. 3. Thread chicken alternating with pepper and onion chunks onto skewers.
4. 4. Preheat a skillet or grill pan over medium-high heat and brush with a little oil.
5. 5. Cook skewers 8–12 minutes, turning occasionally until chicken is cooked through and vegetables are charred in spots.
6. 6. Serve with flatbread, yogurt sauce, or a fresh salad.

7. Veal and Parmesan Stuffed Zucchini

Veal and Parmesan-Stuffed Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT45M · Total: PT1H10M · Yield: 4 serving(s)

Veal and Parmesan-Stuffed Zucchini

Ingredients

• 1 onion, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 lb (454 g) ground veal
• 8 saltine crackers, finely crushed
• 1/2 cup (125 ml) white wine
• 1/2 cup (125 ml) chicken broth or water
• 1/2 cup (125 ml) grated Parmigiano-Reggiano cheese
• Salt and pepper
• 1 cup (250 ml) red cherry tomatoes
• 1 cup (250 ml) yellow cherry tomatoes
• 1 onion, cut into thin wedges
• 2 tablespoons (30 ml) olive oil
• 4 medium green zucchini, cut in half lengthwise
• 1/4 cup (60 ml) Parmigiano-Reggiano cheese, grated
• Salt and pepper

Instructions Stuffing

1. With the rack in the middle position, preheat the oven to 200 °C (400 °F).
2. In a skillet, soften onion in oil. Add veal and cook while crumbling until it begins to brown. Add crackers, wine and broth. Simmer while stirring until mixture has absorbed almost all liquid. Off the heat, add cheese. Season with salt and pepper. Set aside.

Vegetables

1. On a large baking sheet, combine tomatoes, onion and olive oil. Set aside.
2. With a small spoon, scrape inside zucchini halves to create a cavity along the entire length. Keep zucchini pulp for another use. Stuff each zucchini half with veal mixture. Place stuffed zucchini halves on the baking sheet with tomatoes and onions.
3. Bake for 30 to 35 minutes or until zucchini are tender and tomatoes burst. Sprinkle with cheese before serving.

8. Mpiftekia Burgers

Mpiftekia (Greek Veal Burgers) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: 10

Mpiftekia, pronounced beef-TE-kya, which are Greek homemade burgers, can be shaped round, oblong or even wrapped around a skewer and grilled.

Ingredients

• 1 kilo ground veal from the chuck
• 2 medium onions
• 4 slices toast bread with the crust, ground
• 1/4 cup olive oil
• ½ cup chopped parsley
• 2 tablespoons mild mustard
• 2 tablespoon red wine vinegar (or milk, if you prefer)
• 1 tablespoon baking powder
• 1 tablespoon salt
• Freshly grated black pepper
• A pinch of oregano
• A pinch of thyme
• 1 egg

Instructions

1. Put the ground veal in a large bowl.
2. Add the bread in a food processor and mix until it is ground.
3. Add it to the ground meat.
4. Then add the onion in the food processor and puree it with a little olive oil or grate it.
5. Add the remaining ingredients and mix well.
6. Shape them into balls, the size of a tennis ball, and then flatten them into patties, around 2 cm thick. Refrigerate until ready to grill on the barbecue.
7. Put the burgers on the barbecue and cook for five minutes on each side.
8. If not barbecuing, preheat the oven to 180 degrees C. Put some water in a baking tray and add an Oven Cooker Rack Grill on top. It should not touch the water. Lay an aluminum foil on the grill and make some holes for the fat to flow below in the water. Bake for about 15 minutes. Turn them over and simultaneously remove the foil.
9. Bake on the other side for 5 more minutes.
10. To cook them in a cast iron skillet, heat the pan very well. With a brush, oil the skillet.
11. Put the burgers and wait until they change colour from pink to grey, reaching the middle, for about 3 – 4 minutes. Then turn them over and cook on the other side as well for 3 -4 more minutes.
12. To bake them in the air fryer: Set the temperature to 180oC and cook them for 15 minutes, without turning them over.
13. Serve with some potato chips or a salad.

9. Pappardelle with Veal and Pork Ragu

Pappardelle with Veal and Pork Ragu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: P0Y0M0DT0H45M0.000S · Cook: P0Y0M0DT1H0M0.000S · Total: P0Y0M0DT1H45M0.000S · Yield: 4 to 6 servings

This Pappardelle with Veal and Pork Ragu recipe delivers incredible flavor with minimal effort. Easy to make and hard to stop eating. Get the recipe now.

Ingredients

• 1 tablespoon olive oil
• 4 ounces pancetta, diced
• 1 tablespoon unsalted butter
• 12 ounces shiitake mushrooms, woody stems removed and discarded, caps sliced
• 1 small onion, diced
• 1 small carrot, diced
• 1 celery rib, diced
• 1 tablespoon fresh thyme leaves
• Kosher salt and freshly ground pepper
• 1 large tomato, diced
• 8 ounces ground veal
• 8 ounces ground pork
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1 (28-ounce) can San Marzano whole tomatoes
• 1 pound dried pappardelle pasta
• 1/2 cup heavy cream
• 3 tablespoons thinly sliced basil leaves

Instructions

1. 1. In a large pot, heat the oil over medium-high heat. Add the pancetta and cook, stirring, until lightly browned, about 2 minutes. Lower the heat to medium and add the butter. Stir in the mushrooms, onions, carrots, celery, thyme, and salt and pepper to taste. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes. Add the diced tomato and cook until soft, about 5 minutes more.
2. 2. Increase the heat to medium-high and add the veal and pork. Cook, breaking up the meat with a spoon, until it is no longer pink. Add the tomato paste and cook, stirring, 2 to 3 minutes. Add the wine and cook until the wine is reduced by half. Add the canned tomatoes, reduce the heat to medium, and simmer, uncovered, 40 minutes; stir occasionally and adjust the heat if necessary so the sauce simmers gently.
3. 3. When ready to serve, cook the pasta according to package directions. Drain. Meanwhile, stir the cream into the sauce, lower the heat, and cook 5 minutes more. Season the sauce with salt and pepper. Add the pasta to the sauce and mix well. Serve garnished with basil.

10. Veal Burgers with Port Onions

Veal Burger Recipe with Port Onions is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT75M · Total: PT85M · Yield: [‘2’, ‘2 Burgers’]

These veal burgers are my idea of a real indulgent treat, a rose veal patty is accompanied by nutty Gouda cheese, Parma ham and sticky cooked onions.

Ingredients

• 300 g Rose Veal Shoulder (10oz (coarsely ground))
• 30 g 1oz Pork Belly ((optional))
• 1 Tsp Coarsely Ground Black Pepper
• ½ Tsp Salt
• 1 Tbsp Oil ((for cooking))
• 1 Large Onion (250g)
• 1 Tsp Cooking Oil
• 1 Tbsp Brown Sugar
• 75 ml Ruby Port (⅓ Cup )
• 1 Handful Rocket ((arugula))
• 4 Slices Parma Ham
• 200 g Gouda Cheese (7oz )
• Iceberg Lettuce
• 2 Burger Buns

Instructions

1. Cut the onion in half, then peel it and cut it into 3-4mm (⅛”) thick half-moon shapes.
2. Heat a small-medium (18-20cm or 7-8″) saucepan that is not nonstick over a low heat, and when it is hot, add the oil and the onions. Slowly caramelise the onions for around 1 hour, stirring every 10-12 minutes.
3. If you are grinding your own meat, place the veal and the pork belly in your mincer with a coarse plate and pass them through once. If you are not grinding your own meat, but you are adding the pork belly, chop it as finely as you can with a sharp kitchen knife.
4. Add the salt and pepper to the meat and then form two evenly sized patties and sandwich them between two sheets of baking parchment and allow them to rest in the fridge for at least 1 hour. Make sure that you remove the patties from the fridge 10-15 minutes before cooking.
5. Once the onions are a deep brown, add in the sugar and stir until dissolved,
6. Turn up the heat to medium-high, then pour in the port and bubble down until sticky and dry, taste and add a pinch of salt.
7. Cut the slab of Gouda into two large squares, 1cm (just under ½”) thick.
8. Take two baking trays that nestle into each other and place a layer of baking parchment in the first, followed by the Parma Ham, followed by another layer of baking parchment. Add the second baking tray, followed by another piece of baking parchment, then the Gouda cheese squares, then another piece of baking parchment.
9. Place the next baking tray in a preheated oven and cook for 12-15 minutes at 200°C or 400°F.
10. Heat a 28cm (11″) frying pan over a high heat and oil both sides of the patty with a drizzle of oil. When the pan is hot, add the burgers and cook for 4-5 minutes on each side, then remove and set aside.
11. Toast the burger buns in the pan that you cooked the patties in for 30-60 seconds.
12. Now build your burgers, I start with rocket/arugula, followed by a burger, some onions, baked cheese, Parma ham, then iceberg lettuce and finally some more onions.

11. Sweet and Sour Meatloaf with Ground Veal

Sweet and Sour Meatloaf with Ground Veal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

A tangy and delicious veal meatloaf that is low carb high fat – perfect for the keto dieter.

Ingredients

• 1 lb ground veal
• ¼ cup diced dill pickles
• 1 cup shredded colby jack cheese
• ¼ cup diced onions
• 1 large egg
• 2 tbsp dill pickle juice
• 1 cup ground pork rinds
• ¾ cup sugar-free ketchup
• ½ cup Swerve Brown Sweetener
• 2 tablespoons Cider Vinegar or Dill Pickle Juice
• 2 teaspoons ground mustard

Instructions

1. Preheat oven to 350 degrees.
2. Place ground veal, cheese, onions, egg, dill pickle juice, and ground pork rinds in a mixing bowl.
3. Mix together with your hands until ingredients are combined.
4. Transfer meatloaf mixture to a loaf pan. Pat down and flatten top. Set aside.
5. Mix together sugar free ketchup, Swerve Brown Sweetener, Cider Vinegar OR Pickle Juice and ground mustard.
6. Spread Sweet and Sour Sauce over top of meatloaf.
7. Bake for 40-50 minutes, until internal temperature is at 160 degrees.
8. Remove from oven and let cool for 15 minutes prior to serving.
9. Alternatively, place the meatloaf mixture in your slow cooker and pat into a loaf shape. Cook on low for 5 hours or until internal temperature is at 160 degrees.

12. Risotto with Ground Veal, Spinach, and Roasted Tomatoes

Risotto with Ground Veal, Spinach and Roasted Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: 6 serving(s)

Risotto with Ground Veal, Spinach and Roasted Tomatoes

Ingredients

• 2 cups (280 g) cherry tomatoes
• 1 garlic clove, chopped
• 3 tbsp (45 ml) olive oil
• 1 lb (450 g) lean ground veal
• 7 cups (1.75 litres) chicken broth
• 1 onion, finely chopped
• 3 tbsp (40 g) butter
• 2 cups (420 g) arborio rice
• 1/2 cup (125 ml) white wine
• 5 cups (140 g) baby spinach
• 1 cup (70 g) freshly grated Parmesan cheese

Instructions Risotto with Ground Veal, Spinach and Roasted Tomatoes

1. With the rack in the middle position, preheat the oven to 425 °F (220 °C). Line a baking sheet with parchment paper.
2. On the prepared sheet, toss the tomatoes and garlic with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 20 minutes or until the tomatoes are golden brown and their skins blister. Set aside.
3. Meanwhile, in a non-stick skillet over high heat, brown the meat in the remaining oil, breaking it up with a wooden spoon as it cooks. Season with salt and pepper. Set aside.
4. In a pot, bring the chicken broth to a boil. Keep warm.
5. In a large pot over medium heat, soften the onion in the butter. Add the rice and cook for 1 minute, stirring to coat. Add the white wine and let reduce until almost dry.
6. Add 1 cup (250 ml) of the broth at a time to the rice, stirring constantly between each addition, until it is almost completely absorbed by the rice. Cook for 18 to 22 minutes or until the rice is al dente. Stir in the spinach and meat. Continue cooking for 2 minutes. Add more broth, if needed.
7. Off the heat, add the Parmesan and combine until creamy. Adjust the seasoning. Serve topped with the roasted tomatoes.

13. Orecchiette with Veal Capers and White Wine

Orecchiette with Veal Capers and White Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz (340 g) orecchiette pasta
• 12 oz veal cutlets, finely chopped or ground
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1/2 cup chicken or vegetable stock
• 2 tablespoons capers, rinsed and drained
• 1/4 cup unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Optional: fresh parsley for garnish

Instructions

1. 1. Cook orecchiette in salted water according to package directions until al dente; reserve 1/2 cup of the cooking water.
2. 2. Meanwhile, in a skillet, heat olive oil over medium heat and sauté veal with garlic until browned.
3. 3. Deglaze the pan with wine; simmer until reduced by half.
4. 4. Add stock and capers; simmer until the sauce thickens slightly.
5. 5. Remove from heat and swirl in butter and Parmesan until glossy. Season with salt and pepper.
6. 6. Toss the cooked pasta with the sauce, adding a splash of cooking water if needed; garnish with parsley and extra cheese.

14. Veal Kefta

moroccan veal kefta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0S · Cook: PT0S · Total: PT0S · Yield: 10

Ingredients

• Heat a grill to 350 degrees
• Metal Skewers OR 10-12 wooden skewers, 8” previously soaked in water for several hours
• 1 lb. Cedar Springs Veal, ground
• ¼ cup flat parsley, minced
• ¼ cup onions, minced
• 2 Tbl. fresh mint, minced (divided)
• ½ cup bread crumbs (I put water crackers in the food processor and made into a fine crumb mixture.)
• 1 egg
• 2 Tbl. extra virgin olive oil
• 1 Tbl. Garlic, minced
• 1 Tbl. dried cilantro
• 1 ½ tsp. sea salt
• 1 tsp. coarse ground pepper
• 1 ½ tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. red chili flakes
• ½ tsp. ground cinnamon
• Cooking Spray (canola)
• LABNEH SAUCE:
• 1 cup sour cream
• 1 tsp. sea salt
• 1 tsp. coarse ground pepper
• 1 Tbl. fresh mint, minced
• For Serving:
• 1 cup assorted olives
• Naan Bread
• 1 lemon, juice & zest

Instructions

1. In a large mixing bowl, combine the parsley, onions, mint, bread crumbs, egg, olive oil, garlic, cilantro, salt, pepper, paprika, cumin chili flakes and cinnamon. Blend together well.
2. Add the ground veal (breaking it into chunks) and using your hands, work this seasoning mixture into the meat. Blend a couple of minutes. Cover the bowl with plastic wrap. Refrigerate for about an hour to let the flavors blend.
3. Put parchment paper on a cookie sheet. Make 10-12 balls with the veal mixture. About one-fourth cup plus of mixture.
4. Form the meat around the skewer into a ‘sausage’ shape about 3-4” long. Coat the meat with cooking spray on all sides.
5. Coat a grill with cooking spray. Heat to about 350 to 400. Place the skewers on the grill and cook on each side about 3-4 minutes. Turn with tongs. When done, remove to a clean platter.
6. Labneh Sauce: Combine all ingredients in a bowl and blend together. Serve the labneh sauce, olives and bread with the kefta.

15. Ground Veal Mushroom Herb Loaves

Ground Veal Mushroom Herb Loaves is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground veal
• 8 oz cremini mushrooms, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1/4 cup breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup milk
• 1 tbsp olive oil (for brushing)
• 1/3 cup grated parmesan, optional

Instructions

1. 1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
2. 2. In a large bowl, mix veal, mushrooms, onion, garlic, egg, breadcrumbs, parsley, thyme, salt, pepper, and milk until well combined.
3. 3. Shape the mixture into four evenly sized loaves and place on the prepared sheet.
4. 4. Brush loaves with a little olive oil and bake 35–40 minutes, until cooked through and browned.
5. 5. If desired, sprinkle with parmesan and let rest 5 minutes before slicing.

16. Stuffed Eggplant with Ground Veal

Italian Stuffed Eggplant with Ground Veal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

Italian Stuffed eggplant with ground veal can be a great lunch or dinner. With or without a topping of mozzarella cheese, veal loves eggplant.

Ingredients

• For Eggplant
• 2 eggplants
• sea salt
• olive oil for brushing
• 1 pound ground veal (or ground meat of choice)
• 1 teaspoon seasalt
• 1 teaspoon black pepper
• 1/3 cup milk
• 1/2 cup chopped basil
• 2 tablespoons chopped parsley
• 1/3 cup grated pecorino romano or freshly grated parmesan (I tend to use both)
• 1 teaspoon fennel powder Order Here
• 1 egg
• 1/2 onion (chopped)
• 4 garlic cloves minced
• 2 tablespoons tomato sauce (optional)
• 1/4 cup mozzarella cheese
• 1 tablespoons freshly grated parmesan cheese

Instructions Roast Eggplant

1. Heat oven to 400 degrees F.
2. Rinse eggplant and dry with clean towel.
3. Cut eggplant lengthwise. Leave stems on.
4. Score eggplant in cross hatch pattern, making sure not to cut into skin.
5. Season with salt. Brush with olive oil.
6. Place face down on baking sheet.
7. Bake eggplant for 20 minutes. Check to see how done it it. This will all depend on size. I baked mine for 30 minutes.
8. While eggplant is baking, cook veal.

For Ground Veal or Ground Meat

1. Loosen veal with hands. Season with salt and pepper. Pour milk over. Let it soak In.
2. Mix in herbs, spices and egg.
3. In large frying pan, saute onion for five minutes until softened, but not browned. Add garlic, and be careful not to brown.
4. Add ground meat, making sure to break apart and cook on low until meat is cooked through, continuing to stir.
5. Take eggplant out of the oven. Cool for a few minutes.
6. Scoop out all insides of the eggplant, carefully, so as to not break the skin.
7. If there is excess water in the baking dish, use paper towel to sop up.
8. Add eggplant in to the ground meet.
9. Top with tomato sauce, which is optional.
10. Top with some mozzarella cheese.
11. Bake for ten minutes or until cheese is melted.
12. Serve with grated parmesan cheese.
13. Active Prep time: 10 minutes
14. Cook Time: 30 minutes

17. Moussakas

Authentic Greek Moussakas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H · Cook: PT45M · Total: PT1H45M · Yield: 9

Moussakas, is the most famous Greek dish which is layered with sautéed slices of potatoes and eggplants (in some places they also add zucchini), with the meat sauce in the middle layer and topped with béchamel sauce and myzithra or graviera cheese.

Ingredients

• 1.5 litre milk
• 80 grams olive oil
• 80 grams all-purpose flour
• 5 eggs
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• 1 cup grated graviera cheese
• 500 grams ground veal
• 1 red onion, finely chopped
• 1 clove garlic, finely chopped
• 1/4 cup olive oil
• 1 tablespoon sea salt
• Freshly grated black pepper
• 1 bay leaf
• ½ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 cup concentrated tomato juice
• ½ cup water
• 1 cup parsley, finely chopped
• 1 kilo tsakonikes (Japanese type or other) eggplants, partly peeled and cut into thin slices (other types of eggplants can also be used)
• 1 kilo potatoes, cut into thin slices
• 500 grams small zucchini, cut into thin slices
• ½ cup olive oil for frying
• Ground cinnamon to sprinkle on top

Instructions

1. Heat the olive oil in a pot and sauté the onion until translucent. Add the garlic and mix for a few seconds
2. Add the ground meat and sauté for a few minutes. While mixing, add salt, pepper, cinnamon, allspice, tomato juice and water and cook over moderate heat for about 15 minutes or until the sauce reduces. Remove from the heat and discard bay leaf  Mix in parsley and set aside.
3. When the béchamel sauce is ready, you can optionally mix in two tablespoons of the béchamel sauce.
4. Meantime, wash the vegetables and dry them.
5. Peel the potatoes and cut them into ½ cm thick slices.
6. Heat the olive in a non-stick frying pan and fry the potatoes on both sides, in batches.
7. While frying them, cut the zucchini a little bit thinner without peeling them
8. Eggplants must be cut just before frying as they oxidize.
9. Remove them on kitchen paper  Continue with the zucchini and fry them on both sides.
10. There will be some leftover olive oil so remove it in a metallic bowl and leave just about 1 tablespoon olive oil in the frying pan.
11. Sauté the eggplants on one side, brush them on top with a little bit more olive oil and sauté them on the other side as well  Continue with the remaining eggplants adding a tablespoon olive oil each time and brushing them before turning them over.
12. Heat the milk and set aside.
13. Beat the eggs with a fork until combined and set aside.
14. In a saucepan heat the olive oil and add the flour and mix thoroughly to make the roux*  Add salt and nutmeg.
15. Withdraw the pot from the heat and add the warm milk, stirring constantly.
16. Gradually add the beaten eggs, a little at a time slowly, but stirring constantly until it is absorbed.
17. Put the pot back on the heat and continue mixing until the sauce thickens.
18. Remove from the heat and mix in the grated cheese, reserving some to sprinkle on top.
19. Place a layer of half of the vegetables, first the potatoes, then the eggplants and then the zucchini, in a 32 x 23 x 6 cm (12.5 x 9 x 2.5 inches), baking tin and season each layer with salt
20. Mix in a couple of tablespoons béchamel in the meat sauce.
21. Add the meat sauce on top of the vegetables, and then layer the remaining vegetables, which again season with salt.
22. Add the béchamel sauce on top and spread it to cover the vegetables
23. Sprinkle some of the grated cheese and sprinkle some cinnamon on top.
24. Bake in a preheated oven to 180o C /350o F (160°C / 320oF for a convection oven) for about 45 – 50 minutes or until golden on top.
25. Set aside for at least half an hour to cool before serving.

18. Greek Kofta Kabobs

Greek Kofta Kabobs with Ground Veal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [‘6’]

These veal kofta kabobs have lots of flavor and are easy to make. You can roast them in the oven or cook them on your grill!

Ingredients

• 16 ounces ground veal
• 1 tbsp Greek seasoning
• 10 ounces frozen spinach, defrosted and water squeezed out
• 1/3 cup crumbled feta cheese
• salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a medium size bowl, mix together ground veal, Greek seasoning, spinach, and feta cheese.
3. Divide the meat mixture into 6 equal portions. Shape each portion into a uniform log then insert the skewers through the center of each log. Place the skewers on the baking sheet.
4. Place the pan of skewers in the oven and cook for 20 minutes or until the meat is cooked through and internal temperature is 160 degrees.
5. Serve with Tzatziki sauce, pita bread or salad if desired.

19. Cracker Barrel Meatloaf

Cracker Barrel Meatloaf (Copycat) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT90M · Yield: [‘8’]

Make Cracker Barrel’s super popular meatloaf recipe right at home! This is a perfect replica of the original, with a tender meat mixture and flavorful topping the family will love!

Ingredients

• ½ tablespoon olive oil
• ½ cup yellow onion (finely diced)
• 1/2 cup bell pepper (finely diced)
• 2 pounds 80% lean ground beef (see notes for alternative meat suggestion)
• 1 cup crushed Ritz crackers
• 2 eggs (whisked)
• 1 cup sharp cheddar cheese (shredded)
• 1/2 cup whole milk
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2-3/4 cup ketchup
• 2 tbsp. brown sugar
• 1 tsp. yellow mustard

Instructions

1. Preheat oven 350 degrees F.
2. Sauté the diced peppers and onions in a small pan with the olive oil until softened, about 5 minutes. This gives them a more subtle flavor and texture. Set aside and let cool.
3. Combined the whisked eggs, crushed crackers, onions, bell peppers, cheese, milk, and salt/pepper in a large bowl.
4. Add ground beef and mix until just combined. Don’t overwork the meat, we want tender results.
5. Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
6. Bake for 30 minutes.
7. Combine the topping ingredients while it bakes and set aside.
8. Remove the meatloaf and brush on the topping. Bake for an additional 30-40 minutes. (Pull it once it reaches 155 degrees.)
9. Let it rest for 15 minutes in the loaf pan prior to slicing in. It will increase 8-10 degrees in temperature during this time. Slicing in too early also causes the juices to leak out. Ensure the middle is 160 degrees before you slice it.
10. Serve with creamy mashed potatoes and enjoy!

20. Veal Ragu

Veal Ragu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground veal
• 1 small onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 28 oz can crushed tomatoes
• 1/2 cup dry white wine
• 1 cup beef or chicken broth
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper to taste
• 8 oz dried pasta (serves 4)

Instructions

1. 1. Bring a pot of salted water to a boil and cook pasta until al dente; reserve 1/2 cup cooking water.
2. 2. Heat olive oil in a large skillet over medium heat; sauté onion, carrot, and celery until softened, 5–7 minutes.
3. 3. Add garlic and cook 1 minute; add veal and cook until browned.
4. 4. Stir in crushed tomatoes, tomato paste, wine, broth, oregano, and bay leaf; simmer 25–30 minutes until thickened; season with salt and pepper.
5. 5. Toss with pasta, adding reserved water as needed; garnish with chopped parsley before serving.

21. Bobby Flay’s Meatballs

Bobby Flay’s Italian Meatball Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [’25’, ’25 meatballs’]

Bobby Flay’s famous Italian Meatball Recipe has a 3-meat combo that you can make on the stove top or in the Crock Pot. Simmer the meatballs in his homemade marinara sauce and serve with spaghetti or in a sub!

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground pork (*see notes)
• 1/2 pound ground veal (*see notes)
• 2 large eggs (lightly beaten)
• 1/4 cup Parmesan cheese (grated into a powder)
• 4 cloves garlic (finely diced)
• 1/4 cup Italian breadcrumbs (preferably homemade)
• 1/4 cup parsley (finely chopped)
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 2 tablespoons olive oil
• 1 Spanish onion (finely chopped)
• 4 cloves garlic (finely chopped and sauteed)
• 56 oz. crushed tomatoes
• 1 bay leaf
• 1 bunch parsley
• 1 pinch red pepper flakes
• Salt and freshly ground pepper (to taste)
• 6 basil leaves (sliced into strips)

Instructions

1. Note: Use a large enough pot to hold the marinara sauce and the meatballs. We’re browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.

Meatballs

1. Gently combine all meatball ingredients, (except the oil), in a large bowl, don’t overwork the meat, we want tender meatballs.
2. Roll into 1+1/2 inch balls.
3. Heat the oil in a large sauce pan or dutch oven over medium heat.
4. Give each meatball a final roll and add them to the pot.
5. Brown them in batches, for a few minutes on each side. They won’t be cooked all the way through.
6. Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.

Homemade Sauce

1. Use the same saucepan as you used to brown the meatballs. Heat 2 tablespoons of olive oil over medium heat. Add the onions and saute until they’re softened, about 5 minutes.
2. Add the garlic and heat for 1-2 minutes.
3. Add the crushed tomatoes.
4. Add the bay leaf, bunch of parsley, red pepper flakes, salt, and pepper.
5. Bring the sauce to a gentle boil, then reduce the heat back down to a light simmer.
6. Add the meatballs and toss them with the sauce.
7. Cover the pot and simmer for 45 minutes.
8. Remove the bay leaf and parsley prior to serving. Stir in the basil. Serve, and enjoy!

22. Asian Style Veal Meatballs with Green Beans

Asian Style Veal Meatballs With Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘3’, ‘3 -4’]

Asian style family meal ready in 30 minutes.

Ingredients

• 1 pound ground veal
• 1 pound (one large bag) fresh green beans
• 1/2 cup coconut aminos
• 1 tablespoons grated ginger
• 2 garlic cloves minced
• 4 tablespoons honey
• 1 teaspoon sesame oil
• Salt and pepper to taste.

Instructions

1. Preheat oven to 375 degrees.
2. Season your ground veal and make little meatballs. Set aside.
3. Rinse and cut the ends of the green beans. Steam or boil for about 5-7 minutes. Set aside.
4. In a bowl mix the coconut aminos, ginger, garlic, sesame oil and honey. Add a little salt and pepper to taste.
5. In a casserole baking dish place the meatballs, the green beans and the sauce. Mix everything together. If you want more sauce just add a little more coconut aminos and honey.
6. Bake for about 15-20 minutes.

23. Veal Piccata Baked Meatballs

Veal Piccata Baked Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: 24

Veal Piccata Baked Meatballs – one delicious meal full of classic Italian flavor!

Ingredients

• 1 large egg
• 5 cloves minced garlic
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon lemon zest
• ½ cup almond meal
• 1/3 cup grated parmesan
• 1/3 cup chopped parsley
• 1 small onion finely diced
• 1 pound ground veal (mine was 89% lean)
• 1 tablespoon olive oil
• 3 cloves minced garlic
• 1/3 cup shallots, finely diced (you can use onions as well)
• 3 tablespoons fresh lemon juice
• ½ cup white wine (I used an oaky chardonnay. Or use more chicken stock if preferred)
• 1 cup chicken stock
• 1/4 cup capers, drained
• 2 tablespoons butter, cubed
• 1-2 tablespoons fresh Parsley, minced

Instructions

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. Place a wire cooling rack over the baking sheet.
2. In a large mixing bowl, combine all meatball ingredients: ground veal, Parmesan cheese, almond meal, fresh chopped parsley, chopped onion, egg, lemon zest, garlic, salt and pepper. Mix until everything is combined.
3. Form the meatballs using a 1-1/2 inch cookie scoop. Then get your hands wet and roll each meatball in the palm of your hands. Place them on the wire rack over the parchment-lined baking sheet, spacing them evenly. Bake for 15 minutes.
4. Add 1 tablespoon of olive oil and shallots to a large skillet and cook on medium heat for 2 minutes. Add the garlic and cook for 2 minutes, stirring frequently so it doesn’t burn.
5. Add the stock, white wine, and lemon juice and bring to a simmer for 7 minutes to reduce the pan sauce.
6. Add the baked meatballs to the sauce and cook for 5 more minutes.
7. Remove the pan from the heat and stir in butter, capers and parsley. Season to taste with salt and pepper, and serve.

24. Bolognese Sauce

Veal Bolognese Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This simple veal bolognese sauce comes together in under 30 minutes and is bursting with rich, hearty flavor. Serve it over your favorite pasta or zucchini noodles for a delicious and satisfying meal!

Ingredients

• 2 teaspoons olive oil
• 1/2 cup onion, (finely diced)
• 1/2 cup carrots, (finely diced)
• 1/2 cup celery, (finely diced)
• 3 cloves garlic, (minced)
• 1 pound ground veal ((you can substitute with lean ground beef))
• 1 teaspoon Kosher salt
• 1/4 teaspoon crushed red pepper flakes ((or more if you want it spicy))
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried Italian seasoning
• 2 Tablespoons white wine
• 1/4 cup whole milk
• 14.5 ounce petite diced tomatoes (canned)
• 2 Tablespoons tomato paste
• 1 pinch baking soda
• Zucchini noodles or the pasta of your choice
• Romano or Parmesan cheese, (for sprinkling)

Instructions

1. In a large saute pan, heat the oil over medium high heat.
2. Add the onions, carrots and celery to the pan and sauté until softened stirring often, about 4-5 minutes.
3. Add garlic and sauté stirring often until fragrant, around 1 minute. 
4. Add the ground veal and sauté using wooden spoon to break up the meat as it cooks until the veal is fully browned, around 5 minutes.
5. Add salt, crushed red pepper, dried basil, dried Italian seasoning, wine, milk, diced tomatoes, tomato paste and baking soda and stir until well combined. 
6. Bring to a boil and reduce the heat to medium. 
7. Simmer uncovered for 10 minutes stirring periodically.
8. Serve immediately over zucchini noodles or pasta with a sprinkle of Romano or Parmesan cheese.

25. Rigatoni Bolognese

Pasta Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H · Total: PT1H10M · Yield: 4

This rigatoni bolognese recipe freezes beautifully. You can make the sauce up to two days ahead of time for an easy weeknight meal.

Ingredients

• 1 lb ground veal
• 2 tbsp canola oil
• 1 white onion, diced
• 1 carrot, peeled and small diced
• 3 cloves garlic, minced
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh thyme
• 1 tsp ground fennel
• 1/2 cup red wine
• 1/2 cup 35% cream
• 1 can of San Marzano tomatoes
• 2 tbsp tomato paste
• 1 pinch white sugar
• 2 teaspoons black pepper
• 1 teaspoon red wine vinegar
• 500g rigatoni (1 package of Catelli®)

Instructions

1. In a large pot over medium heat, add ground veal and cook for 5-6 minutes. Drain using a colander to remove fat. Reserve meat.
2. Add canola oil to pot and sweat onions 2 minutes. Add carrot for one minute. Add herbs, garlic, ground fennel and black pepper for 2 more minutes. Deglaze by adding red wine and scraping any bits off the bottom of pot.
3. Add cooked meat. cream, tomatoes, tomato paste, sugar and red wine vinegar. Bring to a boil and reduce to a summer for one hour. Stir every 5-10 minutes so it doesn’t stick to the bottom.
4. Season to taste with salt.
5. Cook the box of rigatoni according to directions and toss with sauce.

26. Slow Cooker Veal Meatballs

Slow Cooker Veal Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [’30’, ’30 meatballs’]

Slow Cooker Veal Meatballs are tender meatballs that simmer in a rich tomato sauce and create a hearty, delicious meal perfect for a weeknight meal or a special occasion. These also freeze well for later!

Ingredients

• 28 ounces crushed tomatoes
• 2 – 15 ounces diced tomatoes
• 1 Tablespoons dried basil
• 2 teaspoons oregano
• 1 teaspoon thyme
• 2 bay leaves
• 1/4 teaspoon red pepper ( {optional})
• 3 garlic cloves (minced)
• 1/2 sweet onion (chopped)
• 1 Tablespoons sugar
• 1 pound ground veal
• 1/4 cup soft bread crumbs
• 1 egg (slightly beaten)
• 2 tablespoons parsley (finely chopped )
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon crushed red pepper ({optional})
• 1 garlic (minced)
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper (freshly ground )
• 1/4 cup Parmesan cheese

Instructions

1. Put all of the sauce ingredients into the slow cooker and stir.
2. In a large mixing bowl combine the meatball ingredients. Using a cookie scoop or your hands form the veal into 1-inch meatballs and submerge into the sauce in the slow cooker.
3. Cook on low for 6-8 hours or high for 4 hours.
4. Once the meatballs are done cooking serve them with the pasta of your choice along with fresh parsley, basil and parmesan cheese. You can also serve the meatballs as an appetizer.

27. Cypriot Veal Tortellini

Kaloirka (Cypriot Veal Tortellini) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT1H30M · Cook: PT15M · Total: PT1H45M · Yield: 10

Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to tortellini.

Ingredients

• 300 grams (10.5 oz) ground veal
• A few tablespoon olive oil
• 1 medium onion, finely chopped
• 3 spring onions, finely chopped
• 1 garlic clove, finely chopped
• Salt and pepper to paste
• ½ cup dry white wine (no water)
• ½ cup parsley, finely chopped
• 500 grams all-purpose flour (follow this recipe)
• 6 cups Chicken broth
• Salt

Instructions

1. Heat the olive oil in a sautéing pan and sauté the onion and garlic until translucent
2. Add the ground veal, mix and then add the wine. Add salt and pepper and cook until the entire pan juices have evaporated, mixing from time to time. No water is necessary. When done, add parsley and mix.
3. Remove from the heat and set aside to cool.
4. Roll out a thin phyllo either with a pasta machine or manually.
5. Cut round pieces of dough, using a round cookie cutter (9 cm – 3 inches diametre), add a teaspoon of meat filling on one side and fold to form a semi-circle
6. Brush the cut circle with water and add 1 teaspoon of the meat mixture into the center.
7. Fold the edge closest to you over the filling to meet the other side, press to seal the edge.
8. Then join the two ends together and fold the top side together with the two ends.
9. Bring chicken broth or stock to a boil and add some salt
10. Place them in salted, boiling water and cook as any other pasta, for about 10 – 15 minutes stirring occasionally, until they will float.
11. Remove with a slotted spoon into a platter and sprinkle with grated halloumi or anari.
12. Serve immediately.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.