18 Savory Ground Veal Recipes Delight

Zesty, versatile, and utterly delicious, ground veal is the secret star of many a home-cooked meal. Whether you’re whipping up a quick weeknight dinner or crafting a cozy comfort dish, these 18 savory ground veal recipes are sure to inspire your culinary creativity. From hearty meatballs to elegant patties, there’s something here for every taste and occasion. Dive in and discover your next favorite dish!

Classic Veal Meatballs with Marinara Sauce

Let’s dive straight into making these tender, flavorful veal meatballs paired with a rich marinara sauce.

Ingredients

• For the meatballs:
  • 1 lb ground veal
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
• For the marinara sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 28 oz canned crushed tomatoes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp chopped basil

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground veal, breadcrumbs, Parmesan, egg, parsley, salt, and pepper. Mix until just combined.
3. Shape the mixture into 1-inch meatballs. Tip: Wet your hands to prevent sticking.
4. Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides, about 2 minutes per side. Tip: Do not overcrowd the skillet.
5. Transfer meatballs to a baking sheet. Bake for 10 minutes.
6. For the sauce, heat olive oil in the same skillet. Sauté garlic until fragrant, about 30 seconds.
7. Add crushed tomatoes, salt, and pepper. Simmer for 10 minutes. Tip: Stir occasionally to prevent sticking.
8. Add basil and meatballs to the sauce. Simmer for another 5 minutes.

Serve these juicy meatballs over spaghetti or as a sub sandwich filling. The marinara sauce coats them perfectly, offering a balance of tangy and savory flavors.

Veal and Ricotta Stuffed Shells

Hearty and comforting, veal and ricotta stuffed shells are a crowd-pleaser that combines tender pasta with a rich, savory filling.

Ingredients

• For the shells:
  • 12 oz jumbo pasta shells
  • 1 tbsp olive oil
  • 1 tsp salt
• For the filling:
  • 1 lb ground veal
  • 15 oz ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 24 oz marinara sauce
  • 1/2 cup water

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of water to a boil. Add olive oil and salt.
3. Add pasta shells to boiling water. Cook for 9 minutes, stirring occasionally. Tip: Shells should be al dente as they will cook further in the oven.
4. Drain shells and rinse under cold water to stop cooking. Set aside.
5. In a skillet over medium heat, cook ground veal until no longer pink, about 5 minutes. Drain excess fat.
6. In a bowl, mix cooked veal, ricotta, Parmesan, egg, garlic powder, basil, salt, and pepper until well combined.
7. Spread 1 cup marinara sauce on the bottom of a 9×13 inch baking dish.
8. Fill each shell with the veal mixture. Arrange shells in the baking dish.
9. Mix remaining marinara sauce with water. Pour over shells. Tip: The water helps the sauce to thin out and cook the pasta perfectly.
10. Cover with foil. Bake for 25 minutes.
11. Remove foil. Bake for another 10 minutes until bubbly. Tip: For a golden top, broil for the last 2 minutes.

Velvety ricotta balances the hearty veal, creating a luxurious texture. Serve with a sprinkle of fresh basil for a vibrant finish.

Herbed Veal Burgers with Caramelized Onions

These herbed veal burgers with caramelized onions are a game-changer for your next cookout. Tender, flavorful, and topped with sweet onions, they’re sure to impress.

Ingredients

• For the burgers:
  • 1 lb ground veal
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the caramelized onions:
  • 2 large onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1/4 cup balsamic vinegar

Instructions

1. In a bowl, mix ground veal, rosemary, thyme, salt, and pepper until just combined. Tip: Overmixing can make the burgers tough.
2. Divide the mixture into 4 equal parts and shape into patties. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat olive oil in a skillet over medium-high heat. Cook patties for 4 minutes per side, or until internal temperature reaches 160°F. Tip: Resist the urge to press down on the patties to keep them juicy.
4. In another skillet, melt butter over medium heat. Add onions and cook for 5 minutes, stirring occasionally.
5. Stir in brown sugar and balsamic vinegar. Reduce heat to low and cook for 15 minutes, stirring occasionally, until onions are soft and caramelized.
6. Serve burgers topped with caramelized onions.

Unbelievably juicy and packed with herbaceous flavor, these burgers pair perfectly with a crisp salad or roasted potatoes. The caramelized onions add a touch of sweetness that balances the savory veal beautifully.

Veal Moussaka with Bechamel Sauce

Bold flavors and comforting layers define this Veal Moussaka with Bechamel Sauce. Perfect for a hearty dinner, it’s a twist on the classic with a creamy finish.

Ingredients

• For the meat layer:
  • 1 lb ground veal
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 can (14.5 oz) diced tomatoes
  • Salt to taste
• For the vegetable layer:
  • 2 medium eggplants, sliced into 1/2 inch rounds
  • Salt for sweating
  • 2 tbsp olive oil
• For the bechamel sauce:
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/4 tsp ground nutmeg
  • Salt to taste
  • 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. Sprinkle eggplant slices with salt and let sit for 30 minutes to sweat. Rinse and pat dry.
3. Heat 2 tbsp olive oil in a pan over medium heat. Cook eggplant slices until golden, about 3 minutes per side. Set aside.
4. In the same pan, heat 1 tbsp olive oil. Add onion and garlic, cook until soft, about 5 minutes.
5. Add ground veal, breaking it apart. Cook until browned, about 7 minutes.
6. Stir in cinnamon, oregano, diced tomatoes, and salt. Simmer for 10 minutes.
7. For the bechamel, melt butter in a saucepan over medium heat. Whisk in flour until smooth, cook for 2 minutes.
8. Gradually add warm milk, whisking constantly until thickened, about 5 minutes.
9. Remove from heat. Stir in nutmeg, salt, and beaten egg.
10. In a baking dish, layer half the eggplant, all the meat mixture, then remaining eggplant. Pour bechamel over top.
11. Bake for 45 minutes until golden and bubbly. Let stand for 10 minutes before serving.

Kick up the comfort with this moussaka’s creamy bechamel and spiced veal layers. Serve with a crisp salad to balance the richness.

Spicy Veal Sausage Patties

Spicy veal sausage patties bring a bold flavor to your breakfast or brunch table. Simple to make, they pack a punch with every bite.

Ingredients

• For the patties:
  • 1 lb ground veal
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil

Instructions

1. In a large bowl, combine 1 lb ground veal, 1 tbsp chili powder, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined to avoid tough patties.
2. Divide the mixture into 4 equal portions. Shape each portion into a patty about 1/2 inch thick.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. Tip: Ensure the skillet is hot to get a good sear.
4. Add the patties to the skillet. Cook for 4 minutes on the first side without moving to develop a crust.
5. Flip the patties. Cook for another 3-4 minutes until the internal temperature reaches 160°F. Tip: Use a meat thermometer for accuracy.
6. Remove the patties from the skillet. Let them rest for 2 minutes before serving. Tip: Resting allows juices to redistribute.

The patties are juicy inside with a spicy, crispy exterior. Serve them on toasted buns with avocado slices for a creamy contrast.

Veal and Mushroom Stroganoff

Unveil the rich flavors of Veal and Mushroom Stroganoff, a creamy, comforting dish perfect for any dinner table.

Ingredients

• For the meat and mushrooms:
  • 1 lb veal, cut into thin strips
  • 2 cups mushrooms, sliced
  • 2 tbsp olive oil
• For the sauce:
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 cup sour cream
  • 1 tbsp Dijon mustard
  • Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add veal strips, cook until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add mushrooms, cook until golden, about 4 minutes. Remove and set aside.
4. Add onion and garlic to the skillet, sauté until soft, about 3 minutes.
5. Pour in beef broth and Worcestershire sauce, simmer for 5 minutes to reduce slightly.
6. Stir in sour cream and Dijon mustard, mix well.
7. Return veal and mushrooms to the skillet, simmer for 10 minutes on low heat.
8. Season with salt and pepper, serve hot.

Silky sauce coats tender veal and earthy mushrooms, creating a harmonious blend. Serve over egg noodles or mashed potatoes for a hearty meal.

Veal Picadillo Stuffed Peppers

Filling and flavorful, these veal picadillo stuffed peppers are a weeknight win. They combine savory veal with sweet peppers for a balanced bite.

Ingredients

• For the filling:
  • 1 lb ground veal
  • 1/2 cup diced onions
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1/4 cup raisins
  • 1/4 cup sliced green olives
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the peppers:
  • 4 large bell peppers, tops cut off and seeds removed
  • 1 tbsp olive oil
  • 1/2 cup shredded cheese (optional)

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until soft, about 3 minutes.
3. Add ground veal to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
4. Stir in tomato sauce, raisins, olives, cumin, salt, and pepper. Simmer for 5 minutes until flavors meld.
5. Place bell peppers in a baking dish. Fill each pepper with the veal mixture.
6. Cover dish with foil. Bake for 25 minutes.
7. Remove foil. Sprinkle cheese on top if using. Bake uncovered for another 10 minutes until cheese melts.
8. Let rest for 5 minutes before serving.

Velvety veal meets the crunch of peppers in every forkful. Serve atop a bed of rice for a hearty meal.

Creamy Veal and Spinach Lasagna

Fancy a lasagna that’s rich, creamy, and packed with flavor? This Creamy Veal and Spinach Lasagna is a hearty dish that combines tender veal, fresh spinach, and a creamy sauce for a decadent meal.

Ingredients

For the filling

• 1 lb ground veal
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

For the sauce

• 2 cups heavy cream
• 1/2 cup chicken broth
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp nutmeg

For assembly

• 9 lasagna noodles, cooked al dente
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, brown the ground veal, breaking it into small pieces, about 5 minutes. Tip: Drain excess fat for a lighter filling.
3. Add spinach to the skillet, cooking until wilted, about 2 minutes. Remove from heat and stir in ricotta, Parmesan, salt, and pepper.
4. For the sauce, melt butter in a saucepan over medium heat. Whisk in flour until smooth, cooking for 1 minute.
5. Gradually whisk in heavy cream and chicken broth. Bring to a simmer, stirring constantly until thickened, about 5 minutes. Stir in nutmeg.
6. Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish. Arrange 3 noodles over the sauce.
7. Top with half the veal mixture, then 1/3 of the remaining sauce. Repeat layers, ending with noodles and sauce. Tip: Cover with foil to prevent drying out.
8. Sprinkle mozzarella on top. Bake for 25 minutes, then remove foil and bake until bubbly and golden, about 10 more minutes. Tip: Let stand for 10 minutes before slicing for cleaner cuts.

Know this lasagna delivers a creamy texture with a rich, savory flavor from the veal and spinach. Serve with a crisp green salad to balance the richness.

Veal Kofta with Tzatziki Sauce

Every home cook needs a go-to recipe that’s both impressive and easy to pull off, and this Veal Kofta with Tzatziki Sauce fits the bill perfectly.

Ingredients

• For the Kofta:
  • 1 lb ground veal
  • 1/2 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup chopped fresh parsley
• For the Tzatziki Sauce:
  • 1 cup Greek yogurt
  • 1/2 cucumber, grated and drained
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp salt

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a large bowl, combine ground veal, onion, garlic, cumin, salt, pepper, and parsley. Mix until just combined.
3. Shape the mixture into 8 equal-sized patties or logs.
4. Grill or cook in a skillet for 4-5 minutes per side, until internal temperature reaches 160°F.
5. While the kofta cooks, prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, lemon juice, garlic, and salt in a bowl.
6. Serve the veal kofta hot with the tzatziki sauce on the side or drizzled on top.

You’ll love the juicy texture of the kofta paired with the cool, creamy tzatziki. Try serving it wrapped in warm pita bread with a side of crisp lettuce for a complete meal.

Veal and Parmesan Meatloaf

Bold flavors and simple techniques make this veal and parmesan meatloaf a standout dish. Perfect for a hearty dinner, it’s a twist on the classic that’s sure to impress.

Ingredients

• For the meatloaf:
  • 1.5 lbs ground veal
  • 1 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 1 large egg
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
• For the glaze:
  • 1/4 cup ketchup
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, combine ground veal, Parmesan cheese, breadcrumbs, egg, olive oil, salt, black pepper, garlic powder, and onion powder. Mix until just combined; overmixing can make the meatloaf tough.
3. Shape the mixture into a loaf on a baking sheet lined with parchment paper.
4. In a small bowl, whisk together ketchup, brown sugar, and apple cider vinegar for the glaze.
5. Spread the glaze evenly over the top of the meatloaf.
6. Bake for 45 minutes, or until the internal temperature reaches 160°F.
7. Let the meatloaf rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist meatloaf.

Zesty and rich, this meatloaf pairs wonderfully with a side of roasted vegetables or atop a slice of crusty bread for a hearty sandwich. The Parmesan adds a savory depth that elevates the veal’s natural flavors.

Veal Bolognese over Pappardelle

Kickstart your culinary adventure with this hearty Veal Bolognese over Pappardelle, a dish that combines rich flavors and comforting textures.

Ingredients

• For the Bolognese:
• 1 tbsp olive oil
• 1 lb ground veal
• 1/2 cup diced onion
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1/2 cup tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1/2 cup whole milk
• Salt to taste
• For the Pappardelle:
• 12 oz pappardelle pasta
• 4 quarts water
• 1 tbsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add ground veal, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Stir in onion, carrot, celery, and garlic, cooking until vegetables soften, about 5 minutes.
4. Mix in tomato paste and cook for 2 minutes to deepen the flavor.
5. Pour in red wine, scraping the bottom of the skillet, and simmer until reduced by half, about 5 minutes.
6. Add beef stock and milk, then simmer on low heat for 1 hour, stirring occasionally.
7. Meanwhile, bring water to a boil in a large pot, add salt, and cook pappardelle according to package instructions until al dente.
8. Drain pasta and toss with the Bolognese sauce.
9. Serve immediately, garnished with grated Parmesan if desired.

Outstanding in its richness, this dish offers a velvety sauce clinging to each ribbon of pasta. For a twist, top with a fried egg for added decadence.

Veal and Sweet Potato Shepherd’s Pie

Kitchens across the country are warming up to this hearty Veal and Sweet Potato Shepherd’s Pie, a twist on the classic that’s both comforting and slightly sweet. Perfect for a family dinner, it layers savory veal with creamy sweet potatoes for a satisfying meal.

Ingredients

• For the filling:
  • 1 lb ground veal
  • 1 tbsp olive oil
  • 1 cup diced onions
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • 1 tsp dried thyme
  • Salt and pepper to taste
• For the topping:
  • 2 large sweet potatoes, peeled and cubed
  • 2 tbsp butter
  • 1/4 cup milk
  • Salt to taste

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onions and carrots, sauté until soft, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Increase heat to medium-high, add ground veal. Cook until browned, breaking it apart with a spoon.
5. Stir in tomato paste, beef broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 10 minutes until slightly thickened. Tip: For a richer flavor, let it simmer longer.
6. Meanwhile, boil sweet potatoes in salted water until tender, about 15 minutes. Drain.
7. Mash sweet potatoes with butter, milk, and salt until smooth. Tip: For extra creaminess, add more milk.
8. Transfer veal mixture to a baking dish. Spread sweet potato mash evenly on top.
9. Bake for 25 minutes until topping is lightly golden. Tip: Broil for the last 2 minutes for a crispier top.

Creamy sweet potato topping contrasts beautifully with the savory veal filling, offering a delightful mix of textures. Serve with a side of green beans for a colorful plate.

Veal Stuffed Cabbage Rolls

Crafting veal stuffed cabbage rolls is simpler than you think, and the result is a hearty, flavorful dish. Perfect for a family dinner, these rolls combine tender veal with the subtle sweetness of cabbage.

Ingredients

For the filling:

• 1 lb ground veal
• 1/2 cup cooked rice
• 1/4 cup finely chopped onion
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper

For the rolls:

• 1 large head cabbage
• 2 cups tomato sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

Instructions

1. Preheat oven to 350°F.
2. Bring a large pot of water to boil. Submerge the whole cabbage head for 3 minutes to soften leaves. Remove and cool.
3. Carefully peel off 12 large leaves. Trim the thick vein from the bottom of each leaf.
4. Mix veal, rice, onion, egg, salt, and pepper in a bowl. Tip: For extra flavor, sauté the onion before adding.
5. Place 1/4 cup filling on each leaf. Fold sides over filling, then roll from the bottom up.
6. Arrange rolls seam-side down in a baking dish.
7. Combine tomato sauce, brown sugar, and lemon juice. Pour over rolls. Tip: Adjust sugar for desired sweetness.
8. Cover with foil. Bake for 1 hour. Tip: Remove foil last 10 minutes for a slightly crispy top.
9. Let stand 5 minutes before serving.

Lusciously tender veal and soft cabbage create a comforting texture, while the tomato sauce adds a tangy contrast. Serve with a dollop of sour cream for an extra layer of flavor.

Veal and Fontina Cheese Calzones

Veal and Fontina Cheese Calzones bring a delightful twist to your dinner table, combining tender veal with creamy fontina in a crispy crust.

Ingredients

• For the dough:
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 cup warm water (110°F)
  • 2 tbsp olive oil
• For the filling:
  • 1 lb ground veal
  • 1 cup shredded Fontina cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix flour, sugar, salt, and yeast.
2. Add warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: Dough should be slightly sticky but not wet.
4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
5. While dough rises, heat olive oil in a pan over medium heat. Add ground veal, salt, and pepper. Cook until browned, about 5 minutes. Drain excess fat.
6. Preheat oven to 375°F. Line a baking sheet with parchment paper.
7. Divide dough into 4 equal parts. Roll each into a 1/4-inch thick circle.
8. On one half of each circle, layer veal, Fontina, ricotta, and Parmesan. Leave a 1-inch border.
9. Fold dough over filling. Crimp edges with a fork to seal. Tip: Ensure edges are sealed tightly to prevent filling from leaking.
10. Brush calzones with beaten egg. Cut 2 small slits on top for steam to escape.
11. Bake for 20-25 minutes until golden brown. Tip: Rotate baking sheet halfway through for even browning.

Enjoy these calzones hot, with the Fontina cheese perfectly melted and the crust golden and crisp. Serve with a side of marinara sauce for dipping.

Veal Chili with Black Beans

You’ve got to try this veal chili with black beans for a hearty, flavorful meal that’s perfect for any occasion.

Ingredients

• For the chili: 1 lb ground veal, 1 cup black beans (cooked), 1 tbsp olive oil, 1 onion (diced), 2 garlic cloves (minced), 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper, 1 cup tomato sauce, 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Add ground veal, breaking it apart with a spoon, cook until browned, about 7 minutes.
4. Stir in chili powder, cumin, salt, and black pepper, cook for 1 minute to toast the spices.
5. Pour in tomato sauce and beef broth, bring to a simmer.
6. Add black beans, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
7. Tip: For a thicker chili, uncover and simmer for an additional 5 minutes.
8. Tip: Taste and adjust seasoning if necessary before serving.
9. Tip: Serve with a dollop of sour cream or shredded cheese for extra richness.

Lusciously thick and packed with flavor, this veal chili is a comforting dish that pairs wonderfully with crusty bread or over rice. The black beans add a delightful texture contrast to the tender veal.

Veal and Wild Rice Stuffed Squash

Gather around for a hearty dish that combines tender veal, nutty wild rice, and sweet squash in one delightful package. Perfect for a cozy dinner, this recipe is as nutritious as it is flavorful.

Ingredients

For the stuffing:

• 1 lb ground veal
• 1 cup wild rice, cooked
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme

For the squash:

• 2 medium acorn squash, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Preheat oven to 375°F.
2. Brush squash halves with olive oil and sprinkle with salt. Place cut side down on a baking sheet. Roast for 25 minutes until slightly tender.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
4. Add ground veal to the skillet. Cook until browned, breaking it apart with a spoon, about 5 minutes.
5. Stir in cooked wild rice, salt, pepper, and thyme. Cook for another 2 minutes to combine flavors.
6. Remove squash from oven. Flip halves cut side up. Fill each with the veal and rice mixture.
7. Return to oven. Bake for 15 minutes until squash is fully tender and stuffing is heated through.

Unwrap the flavors of this dish with each bite, where the sweetness of squash meets the savory depth of veal and wild rice. Serve it on a bed of greens for a colorful plate or alongside a crisp white wine to elevate the meal.

Veal Marsala with Creamy Polenta

Bold flavors meet comforting textures in this classic dish. Perfect for a cozy dinner, it’s a straightforward recipe that delivers on taste.

Ingredients

• For the veal: 4 veal cutlets (about 1 lb), 1/2 cup all-purpose flour, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp olive oil, 1 tbsp unsalted butter
• For the Marsala sauce: 1 cup Marsala wine, 1 cup chicken broth, 1/2 cup heavy cream, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp unsalted butter
• For the polenta: 4 cups water, 1 cup polenta, 1/2 tsp salt, 1/4 cup grated Parmesan cheese, 2 tbsp unsalted butter

Instructions

1. Season veal cutlets with salt and pepper. Dredge in flour, shaking off excess.
2. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Cook veal for 3 minutes per side until golden. Remove and set aside.
3. In the same skillet, add Marsala wine and chicken broth. Scrape up browned bits. Simmer for 5 minutes until reduced by half.
4. Stir in heavy cream, salt, and pepper. Cook for 2 minutes. Whisk in 1 tbsp butter until smooth. Return veal to skillet to warm through.
5. For the polenta, bring water to a boil in a medium saucepan. Whisk in polenta and salt. Reduce heat to low. Cook for 15 minutes, stirring often.
6. Remove polenta from heat. Stir in Parmesan and butter until creamy.
7. Serve veal over polenta, topped with Marsala sauce.

Creamy polenta balances the rich Marsala sauce beautifully. The veal stays tender, making each bite a delight. Try garnishing with fresh thyme for an aromatic touch.

Veal and Artichoke Heart Ragout

Zesty and comforting, this veal and artichoke heart ragout combines tender meat with creamy artichokes for a rich, satisfying dish. Perfect for a cozy dinner, it’s a straightforward recipe that delivers on flavor without fuss.

Ingredients

For the ragout:

• 1.5 lbs veal stew meat, cubed
• 2 tbsp olive oil
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add veal cubes, browning on all sides for about 5 minutes. Remove and set aside.
3. In the same skillet, sauté onion until translucent, about 3 minutes. Tip: Don’t rush this step; caramelizing the onions slightly adds depth.
4. Add garlic, cooking for 1 minute until fragrant.
5. Return veal to the skillet. Pour in chicken broth, scraping up any browned bits. Tip: These bits are flavor gold.
6. Simmer covered on low heat for 45 minutes, until veal is tender.
7. Stir in artichoke hearts and heavy cream. Simmer uncovered for 10 minutes. Tip: The cream will thicken the sauce; adjust heat to prevent curdling.
8. Season with salt and pepper before serving.

The ragout boasts a velvety texture with chunks of tender veal and artichokes. Serve over creamy polenta or crusty bread to soak up the sauce.

Conclusion

Mouthwatering and versatile, these 18 savory ground veal recipes are sure to inspire your next kitchen adventure. Whether you’re craving comfort food or something gourmet, there’s a dish here for every palate. Don’t forget to try your favorites, leave a comment sharing which ones you loved, and spread the joy by pinning this article on Pinterest. Happy cooking!