Veal Recipes

"My family's favorite "leftover" recipe that will give you two different dinners in one. First you will have a killer meatloaf, and then you will have killer meatballs. Keep in mind that you will need leftover meatloaf to make your meatballs, so if you are serving a large family I suggest upping the amounts. This is my first recipe..."

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Ingredients: eggs, ketchup, milk...

"Serve these albóndigas (meatballs) skewered as appetizers. A squeeze of lime brings out their meaty richness. (Note: Meatballs can be formed and skewered, but not cooked, 1 day ahead and chilled.) A Gourmet Magazine recipe."

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Ingredients: cilantro, ground cumin...

"The Italian meatball (believed to have originated during the Roman Empire around 55 AD.) has reached legendary status here in the United States and like it's counterpart in Italy has many variations, as well as differences in how they are consumed. In Italy, for example, meatballs are served as a stand alone item and not eaten with pasta (although..."

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Ingredients: salt & freshly ground black pepper, ground veal...

"Veal in a creamy bacon and mushroom sauce. So delicious!! Can be served over rice or mashed potato and alongside steamed vegetables or salad. Note: Veal should be size of schnitzels but don't buy already crumbed veal schnitzel!! It won't turn out!"

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Ingredients: pepper, fresh flat-leaf parsley...

"A rich, meaty, and zesty "ragu". Bolognese Sauce is the backbone of Northern Italian cooking, and once you try it you'll never toss your spaghetti with store-bought pasta sauce again. However, there are as many recipe versions of this delicious slow-cooked sauce as there are cooks in the Italian city of Bologna. The secret ingredient to..."

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Ingredients: fresh ground pepper, dried basil...

"In Croatia we usually buy our meat in butcher shops. Sometimes, when you purchase a nice large piece of meat there are some parts you don’t know what to do with them, usually the ends. This is what you are going to do with them. You can cut them into small schnitzels or stripes or cubes. This is what I have done:"

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Ingredients: pepper, mushrooms, nutmeg...

"This is a mouthwatering Swiss specialty dish originating in the town of Zurich, Switzerland. Typically served with Rosti (Swiss hashbrowns), but equally good with mashed potatoes, spaetzle, or dumplings. There are many versions of Geschnetzeltes that can be found throughout the region in restaurants and in home kitchens, alike. I particularly like..."

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Ingredients: salt & freshly ground black pepper, dry white wine...

"This is for a breast of veal, with bones, and a pocket cut into it for stuffing. It is important whatever you choose to stuff it with is moist so that the breast does not dry out during cooking. The original recipe calls for sweet pork sausages, but I like to use flavored chicken sausages, such as spiced apple or feta and spinach."

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Ingredients: veal broth, breasts of veal...

"My Veal Roast Yummo"

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Ingredients: veal roast, mushrooms, onions...

"Very light tasting veal dish....one I can have while I'm on a diet! Something to look forward to other than chicken or fish. :)"

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Ingredients: pepper, beef consomme...

"From Cooking Light Magazine. A hearty meal that needs only a salad and some crusty bread."

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Ingredients: dried thyme, dry white wine...