Are you looking to elevate your culinary game with a leaner, more tender protein? Look no further than ground veal! This underutilized ingredient is packed with flavor and can be used in a wide range of dishes. From classic Italian-inspired meatballs to hearty shepherd’s pies, we’ve rounded up 20 mouthwatering savory ground veal recipes that are sure to please even the pickiest eaters.
Whether you’re a seasoned chef or a culinary newbie, these tried-and-true recipes will guide you through the process of transforming humble ground veal into a truly show-stopping dish. So go ahead, get creative, and indulge in the rich flavors and textures that only ground veal can provide.
Classic Italian Veal Meatballs
Experience the rich flavors of Italy with these tender and juicy veal meatballs, perfect for a satisfying appetizer or main course. This recipe is a nod to traditional Italian cuisine, featuring a blend of fresh herbs and Parmesan cheese.
Ingredients:
– 1 pound veal ground meat
– 1/2 cup breadcrumbs
– 1 egg
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Olive oil, for cooking
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large mixing bowl, combine veal meat, breadcrumbs, egg, Parmesan cheese, garlic, parsley, oregano, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place the meatballs on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Veal and Mushroom Stuffed Peppers
A flavorful and elegant twist on traditional stuffed peppers, this recipe combines tender veal with earthy mushrooms and aromatic spices.
Ingredients:
– 4 large bell peppers (any color)
– 1 pound veal cutlets, sliced into thin strips
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a skillet, cook veal and mushrooms over medium-high heat until browned. Add garlic, thyme, salt, and pepper. Cook for 1 minute.
4. Stuff each pepper with the veal-mushroom mixture, dividing it evenly among the peppers.
5. Top each pepper with Parmesan cheese.
6. Cover baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 40-45 minutes
Herbed Veal Burgers with Garlic Aioli
Elevate your burger game with this elegant take on a classic favorite. Tender veal burgers infused with fresh herbs and served on toasted buns with a rich garlic aioli.
Ingredients:
– 1 lb veal patties
– 2 tbsp chopped fresh parsley
– 1 tsp chopped fresh thyme
– 1 tsp salt
– 1/4 tsp black pepper
– 4 hamburger buns
– Garlic Aioli (recipe below)
– Lettuce, tomato, and cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Mix parsley, thyme, salt, and pepper into veal patties.
3. Grill veal burgers for 4-5 minutes per side, or until cooked through.
4. Toast hamburger buns on the grill or in a toaster.
5. Spread Garlic Aioli on toasted buns.
6. Assemble burgers with lettuce, tomato, and cheese (if using).
Garlic Aioli:
– 1/2 cup mayonnaise
– 3 cloves garlic, minced
– 1 tsp lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and mix until smooth.
Cooking Time: 12-15 minutes
Veal and Spinach Lasagna Rolls
A classic Italian-inspired dish gets a gourmet twist with the addition of tender veal and wilted spinach, all wrapped up in crispy lasagna rolls. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 8-10 lasagna noodles
– 1 pound veal scallopini, thinly sliced
– 2 cups fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a skillet, cook veal scallopini until browned; set aside.
4. In the same skillet, add chopped onion and cook until translucent.
5. Add garlic and spinach leaves; wilt spinach with a splash of olive oil.
6. Combine cooked veal, ricotta cheese, mozzarella cheese, and beaten egg in a bowl.
7. Assemble lasagna rolls by spreading veal mixture onto cooked noodles, then roll up.
8. Place rolls seam-side down on a baking dish and bake for 25-30 minutes, or until golden brown.
Mediterranean Veal Kofta Skewers
These skewers combine the tender juiciness of veal with the bright, zesty flavors of the Mediterranean. Perfect for a quick and easy dinner or as an impressive appetizer.
Ingredients:
– 1 pound veal mince
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon paprika
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
– Feta cheese, crumbled (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine veal mince, breadcrumbs, parsley, garlic, olive oil, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Thread 2-3 tablespoons of the mixture onto each skewer, leaving a small space between each portion.
4. Brush skewers lightly with olive oil and season with salt and pepper.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Serve hot with crumbled feta cheese on top (if using). Enjoy!
Cooking Time: 16-20 minutes
Creamy Veal and Ricotta Ravioli
Discover the rich flavors of Italy with this creamy veal and ricotta ravioli recipe. Fresh pasta filled with a blend of tender veal, ricotta cheese, and herbs is served in a decadent sauce made with heavy cream, butter, and Parmesan cheese.
Ingredients:
– 1 package fresh pasta sheets
– 1 pound ground veal
– 8 ounces ricotta cheese
– 2 tablespoons chopped fresh parsley
– 1 egg, lightly beaten
– Salt and pepper to taste
– Freshly grated Parmesan cheese, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine ground veal, ricotta cheese, parsley, and egg. Season with salt and pepper.
3. Roll out pasta sheets to desired thickness. Cut into squares or circles.
4. Place a tablespoon of the veal-ricotta mixture in the center of each pasta square. Fold over to form triangles or seal edges with a fork.
5. Cook ravioli in boiling, salted water for 2-3 minutes, or until they float to the surface.
6. In a saucepan, combine heavy cream, butter, and Parmesan cheese. Bring to a simmer over medium heat.
7. Serve ravioli with creamy sauce spooned over the top.
Cooking Time: 20-25 minutes
Veal-Stuffed Zucchini Boats
A flavorful twist on traditional stuffed zucchinis, this recipe combines tender veal with fresh herbs and spices to create a delicious main course. Perfect for a special occasion or dinner party.
Ingredients:
– 4 medium zucchinis
– 1 pound veal scallopini, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a skillet, cook the veal, onion, and garlic until browned, breaking up the meat with a spoon as it cooks.
4. Stir in parsley and thyme, then season with salt and pepper to taste.
5. Stuff each zucchini boat with the veal mixture, dividing it evenly among the four boats.
6. Top with Parmesan cheese if desired.
7. Bake for 25-30 minutes or until the zucchinis are tender and the filling is cooked through.
Spicy Veal and Tomato Pasta Sauce
This spicy pasta sauce recipe combines the rich flavor of veal with the tanginess of tomatoes, perfect for a quick and delicious meal. With just a few ingredients and simple steps, you’ll be enjoying this flavorful dish in no time.
Ingredients:
– 1 pound veal scallopini, sliced into thin strips
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup heavy cream
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– 8 ounces pasta of your choice
Instructions:
1. Cook pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add veal and cook until browned, about 3-4 minutes; remove from skillet.
3. Reduce heat to medium; add chopped onion and minced garlic. Cook until softened, about 2-3 minutes.
4. Stir in crushed tomatoes, heavy cream, oregano, cumin, red pepper flakes, salt, and black pepper. Bring to a simmer.
5. Add cooked veal back into the skillet; stir to coat with sauce.
6. Simmer for 10-15 minutes or until sauce has thickened slightly. Serve over cooked pasta.
Cooking Time: 20-25 minutes
Veal and Parmesan Meatloaf
Elevate your meatloaf game with this rich and savory Veal and Parmesan Meatloaf recipe, featuring tender veal, sharp Parmesan cheese, and a hint of Italian seasoning.
Ingredients:
– 1 lb ground veal
– 1/2 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground veal, Parmesan cheese, breadcrumbs, garlic, salt, and pepper. Mix well with your hands or a wooden spoon until just combined.
3. Shape mixture into a loaf and place on a baking sheet lined with parchment paper.
4. Drizzle olive oil over the meatloaf and bake for 35-40 minutes, or until cooked through to an internal temperature of 160°F (71°C).
5. Remove from oven and let rest for 10 minutes before slicing. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Greek-Style Veal Moussaka
Experience the rich flavors of Greece with this classic veal moussaka recipe, featuring tender veal, creamy bechamel sauce, and a layer of sweet eggplant.
Ingredients:
– 1 lb veal cutlets, sliced into thin strips
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 cup bechamel sauce (see below)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add veal strips; cook until browned, about 3-4 minutes per side. Remove from heat; set aside.
3. In the same skillet, add chopped onion and minced garlic; cook until softened, about 3-4 minutes.
4. Arrange eggplant slices in a single layer on a baking sheet. Brush with olive oil; season with salt and pepper. Bake for 15-20 minutes or until tender.
5. Assemble the moussaka by spreading a layer of bechamel sauce on the bottom of a 9×13-inch baking dish, followed by a layer of veal strips, then eggplant slices. Repeat layers two more times; top with Parmesan cheese.
6. Bake for an additional 20-25 minutes or until golden brown.
Cooking Time: 40-50 minutes
Veal and Caramelized Onion Flatbread
A flavorful and elegant flatbread recipe that combines the richness of veal with the sweetness of caramelized onions, perfect for a special occasion or a quick weeknight dinner.
Ingredients:
– 1 lb boneless veal breast, thinly sliced
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 baguette, split in half lengthwise
– 1 cup shredded mozzarella cheese
– Fresh thyme leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook veal slices over medium-high heat until browned and cooked through, about 3-4 minutes per side.
3. Meanwhile, caramelize onions in a separate skillet with olive oil, salt, and pepper, stirring occasionally, for about 20-25 minutes or until dark golden brown.
4. Brush flatbread halves with olive oil and top each half with caramelized onions, veal slices, and mozzarella cheese.
5. Bake in preheated oven for 10-12 minutes or until crust is golden brown and cheese is melted.
6. Garnish with chopped thyme leaves, if desired.
Cooking Time: 25-30 minutes
Veal and Sage Dumplings in Broth
Savor the rich flavors of Italy with this hearty dish featuring tender veal and sage dumplings floating in a comforting chicken broth. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 pound veal, finely chopped
– 2 tablespoons all-purpose flour
– 2 eggs
– 1/4 cup chopped fresh sage
– Salt and pepper to taste
– Chicken broth (homemade or store-bought)
– Cooking oil for frying
Instructions:
1. In a mixing bowl, combine veal, flour, eggs, and sage. Mix well.
2. Bring chicken broth to a simmer in a large pot.
3. Using wet hands, shape the veal mixture into small balls (about 1-inch diameter).
4. Fry dumplings in a little oil until golden brown, then add them to the broth.
5. Simmer for 20-25 minutes or until cooked through and tender.
6. Serve hot with additional chicken broth on the side, if desired.
Cooking Time: 25-30 minutes
Veal and Fontina Stuffed Shells
Elevate your pasta game with this rich and creamy recipe, combining tender veal and fontina cheese with jumbo shells.
Ingredients:
– 12 jumbo pasta shells
– 1 pound ground veal
– 1/2 cup fontina cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook shells according to package instructions; set aside.
3. In a skillet, heat olive oil over medium-high. Add veal and cook until browned, breaking into small pieces as it cooks.
4. Add chopped onion and cook until translucent.
5. Stir in fontina and Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
6. Stuff each shell with the veal mixture and place in a baking dish.
7. Cover with aluminum foil and bake for 20-25 minutes or until shells are tender.
Cooking Time: 25-30 minutes
Veal Piccata with Lemon Caper Sauce
A classic Italian dish that combines tender veal cutlets with a bright and tangy lemon caper sauce. This recipe is perfect for a special occasion or a romantic dinner.
Ingredients:
– 4 veal cutlets, pounded thin
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1/2 cup lemon juice
– 1/4 cup white wine (optional)
– 1 tablespoon capers, rinsed and drained
– Fresh parsley, chopped (optional)
Instructions:
1. Season veal with salt and pepper.
2. Dredge veal in flour, shaking off excess.
3. Heat butter in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add veal to the skillet and cook for 2-3 minutes on each side, or until cooked through.
5. Remove veal from the skillet and set aside.
6. In the same skillet, add lemon juice, white wine (if using), and capers. Simmer for 2-3 minutes or until sauce has thickened slightly.
7. Serve veal with lemon caper sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Veal and Wild Rice Stuffed Cabbage
This Veal and Wild Rice Stuffed Cabbage recipe is a flavorful twist on the classic dish, featuring tender veal and nutty wild rice wrapped in savory cabbage leaves. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 head of cabbage
– 1 lb veal breast, ground
– 1 cup cooked wild rice
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook wild rice according to package instructions.
3. In a large skillet, sauté onion and garlic until softened.
4. Add ground veal and cook until browned, breaking up with a spoon as needed.
5. Combine cooked wild rice, paprika, salt, and pepper with the veal mixture.
6. Remove cabbage leaves from head and blanch in boiling water for 30 seconds.
7. Stuff each leaf with the veal-wild rice mixture, securing with toothpicks if needed.
8. Place stuffed cabbage rolls seam-side down in a baking dish and drizzle with olive oil.
9. Bake for 25-30 minutes or until cabbage is tender.
Cooking Time: 25-30 minutes
Veal and Rosemary Shepherd’s Pie
A classic British dish that combines tender veal with fragrant rosemary, all wrapped up in a crispy puff pastry crust.
Ingredients:
– 1 pound veal shoulder or breast, cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 cup all-purpose flour
– 1 cup chicken broth
– 1/4 cup white wine (optional)
– 1 puff pastry sheet, thawed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the veal and cook until browned on all sides, about 5 minutes.
3. Remove the veal from the skillet and set aside. Add the garlic and rosemary; cook for 1 minute.
4. Add the flour to the skillet and cook for 1 minute. Gradually whisk in the broth and wine (if using); bring to a simmer.
5. Return the veal to the skillet and season with salt and pepper. Simmer for 10-15 minutes or until the veal is tender.
6. Roll out the puff pastry on a lightly floured surface. Spoon the veal mixture into the center of the pastry, leaving a 1-inch border.
7. Brush the edges of the pastry with water and fold over the filling to form a triangle. Crimp the edges to seal.
8. Place the pie on a baking sheet and brush the top with egg wash (beaten egg mixed with a little water). Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Veal and Gorgonzola Stuffed Mushrooms
Elevate your appetizer game with this rich and creamy twist on classic stuffed mushrooms. Tender veal and tangy gorgonzola cheese come together in perfect harmony, sure to impress any guest.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup veal stuffing mix
– 1/4 cup crumbled gorgonzola cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine veal stuffing mix and crumbled gorgonzola cheese.
3. Wipe mushroom caps clean with a damp cloth and fill each cap with the veal-gorgonzola mixture, dividing it evenly among the mushrooms.
4. Drizzle olive oil over the stuffed mushrooms and season with salt and pepper to taste.
5. Place mushrooms on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the filling is heated through and the mushroom caps are tender.
Cooking Time: 15-20 minutes
Veal Bolognese with Pappardelle
This rich and flavorful Italian dish combines tender veal ragù with a hearty serving of pappardelle pasta, perfect for a special occasion or cozy dinner at home.
Ingredients:
– 1 lb veal shoulder, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 8 oz pappardelle pasta
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Cook the veal pieces in olive oil until browned, about 5 minutes. Remove from heat and set aside.
2. In a large pot or Dutch oven, cook the onion and garlic over medium heat until softened, about 3 minutes.
3. Add the red wine, beef broth, tomato paste, basil, salt, and pepper. Stir to combine.
4. Return the veal to the pot and simmer for 20-25 minutes or until the sauce has thickened and the veal is tender.
5. Cook the pappardelle according to package instructions. Serve with the veal ragù and top with Parmesan cheese, if desired.
Cooking Time: 30-40 minutes
Veal and Sweet Potato Hash
A savory and satisfying dish that combines tender veal with roasted sweet potatoes, perfect for a quick weeknight dinner.
Ingredients:
– 1 pound veal scallopini or sirloin steak, cut into small pieces
– 2 large sweet potatoes, peeled and diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes or until tender.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add veal and cook for 2-3 minutes per side or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.
4. In the same skillet, add chopped onion and cook until softened. Add garlic and cook for an additional minute.
5. To assemble the hash, place roasted sweet potatoes on a plate, then top with veal pieces and sautéed onions. Garnish with chopped parsley if desired.
Cooking Time: 30-40 minutes
Veal and Thyme Meatball Sliders
Elevate your slider game with these tender and flavorful Veal and Thyme Meatball Sliders, perfect for a special occasion or everyday indulgence.
Ingredients:
– 1 pound veal ground meat
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 2 tablespoons fresh thyme leaves
– 1 egg
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Buns for sliders
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine veal, breadcrumbs, garlic, thyme, egg, and Parmesan cheese. Mix well with your hands until just combined.
3. Form into small meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. Assemble sliders by placing a few meatballs on each bun and serving immediately.
Cooking Time: 12-15 minutes
Summary
Discover the tender side of veal with these 20 savory recipes! From classic Italian meatballs to Mediterranean kofta skewers, and from creamy ravioli to spicy pasta sauce, this collection has something for every taste. Try herbed burgers with garlic aioli, or stuffed peppers with mushrooms and veal. For a hearty meal, opt for lasagna rolls or shepherd’s pie. And don’t miss the unique flavors of piccata with lemon caper sauce or gorgonzola-stuffed mushrooms. Whether you’re a seasoned chef or a kitchen newbie, these recipes are sure to please.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
