Good way to showcase ground veal?
I'm fortunate to have access to a winter CSA (co-op style, sourced from multiple farms) that keeps me supplied with local beef, pork, and chicken (plus cheese, milk, eggs, and of course lots of cabbage). Last week one our items was ground veal provided by a local dairy farmer. The calves were bottle-fed with mother's milk, and the cows are entirely grass-fed, so this should be really good. However, the only uses I'm familiar with for ground veal are meatballs and meatloaf, and I'd like to do something that will allow the veal to stand on its own rather than be mixed up with beef and/or pork. Any thoughts?
What about a beautiful spinach/veal ravioli seasoned with s&p and a little basil, served with a very light parmesan cream? Or you could google a recipe for Frikadellen, in which a bit of grated potato is mixed in with the veal, seasoned with, I believe, allspice and a bit of dill, salt and pepper, formed into croquettes, and sauteed; generally served with ligonberry jam. I'm sorry I haven't got an exact recipe for it, but I've eaten it and enjoyed it greatly.
I use all veal (no pork-no beef) in this Swedish Meatball recipe...
makes 36-40 meatballs
For the meatballs
1 large Russet potato, about 8 ounces
1 tablespoon unsalted butter, plus more for sautéing
1 small red onion, finely chopped
2 pounds ground veal
1 tablespoon kosher salt
Freshly ground black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 extra large egg
3 tablespoons unbleached all-purpose flour
1/4 whole milk
For the gravy
4 tablespoons unsalted butter
1/3 cup unbleached all-purpose flour
3 cups chicken broth
3 sprigs of fresh rosemary, tied with kitchen twine
Kosher salt and freshly ground black pepper
1/4 cup sour cream
For the meatballs
Scrub potato, place in a medium pot, cover with cold water and bring to a boil. Boil gently until a sharp knife easily pierces through the potato, about 25-30 minutes. Drain and set aside until it is cool to the touch. Peel the potato, chop and press through the largest holes of a potato ricer. Set aside.
Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the red onion and sauté until soft, about 15 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the veal, potato, and onion; beat on low speed. Add the salt, pepper, nutmeg, and allspice. Beat in the egg, flour, and milk. Mix until completely combined. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 325ºF.
Using a 2-ounce ice cream scoop, shape the veal mixture into meatballs-- there should be about 36-40. Heat 1 tablespoon of butter in a 11.5-inch non-stick skillet. Cook the meatballs in 2-3 batches, adding butter as necessary, until browned on all sides, but not necessarily cooked through, 8-10 minutes. Transfer the meatballs to a large dutch oven.
For the gravy
In the same non-stick skillet over medium-high heat, melt the butter. Add the flour and cook until the flour begins to brown, about 2-3 minutes. Add the chicken stock and stir until the gravy is thickened until desired consistency is achieved. Remove from the heat. Place the sour cream in a small bowl and gently stir in 1/2 cup of the gravy to temper the sour cream. Add the sour cream mixture to the gravy and stir until combined. Season with salt and freshly ground black pepper. Place a fine mesh strainer over the meatballs and pour the gravy through the strainer to remove any browned bits. Tuck the rosemary bundle into the gravy. Cover the casserole with a tight fitting lid and place in the oven. Bake the meatballs for 30-45 minutes. Remove the rosemary bundle and serve the meatballs with mustard and preserves.
Molly Stevens' Giant Veal and Ricotta Meatballs do not use pork and they are absolute heaven. Here is the COTM discussion about them: http://chowhound.chow.com/topics/330174#1970656
And here is the recipe: http://bringingtheheat.blogspot.com/2... I agree with the blogger, I use strained tomatoes instead of tomato juice.
Years ago on a local tv cooking show, the menu was veal gnocchi.
I taped it and thought I'd really like to make that.
It looked so good and very easy. The ground veal is something I'm not real familiar with but bought it and followed Chris' recipe. Watched it over and over again and it turned out just right.
The veal was in a very loose veal broth mixed with tomato 'water' along with the typical vegs that went along with it. My attempt turned out simply remarkable. I've made it a few times since and later met Chris and praised her for her yummy recipe.
re: iL Divo
first I followed her recipe for gnocchi, let it rest and started with the sauce.
simmered the veal in butter, tomato water [season tomatoes add olive oil and roast in oven, then put in strainer with cheesecloth and let drip, then squeeze] with all vegs cut into the size of peas [onions carrots celery] shredded garlic salt pepper a few leaves of basil and oregano. simmer on low heat to let flavors blend. remove the basil and oregano, toss. cook the gnocchi then spoon the loose sauce over all, add small amount of shredded parmesan cheese and serve. perfect combination.
the veal lets out it own liquid and together with the tomato water and the liquid exuded from the veg, it's a very light based sauce, light and loose, not heavy or terribly filling.
Combine your ground veal with bread crumbs (not too fine) whole milk, eggs, and S&P to taste. Make sure the mixture is quite stiff. Refrigerate for 2 hours, then roll into little logs and set aside. Saute chopped onion and mushrooms in butter until onion is opaque and mushrooms fully cooked. Add minced garlic and continue cooking for about 15 - 20 seconds, add some chopped fresh thyme and chopped fresh parsley, stir and remove from heat. Prepare a simple bechamel sauce and stir the onion/mushoom mixture into that; keep warm. Dip the veal logs in corn starch, then in egg wash, then in AP flour and brown your veal rolls in a fry pan, the finish in the oven. Serve with sauce over the veal rolls.
Oh my goodness that sounds delicious! I was going to suggest Wedding Soup, as I always use veal, no beef, no pork, for the meatballs in it, but your recipe here, todao, is what I am going to do with the ground veal that is in my freezer.
Do you serve it with rice or potatoes or pasta? Any of them would be good, but just wondering what you like it with.