Posts Tagged ‘Veal Made Easy’

Veal and Mushroom Blend Meatball

A mix of veal and blended mushrooms add a creative twist to the traditional meatball! The cooked meatballs are added to a delightful tomato sauce with just the right amount of zest. Serve the meatballs with a favorite pasta.

Ingredients

Tomato Sauce
2 Tbsp Olive oil
1 Onion, diced
1 tsp. Garlic, mashed
2 cups Plum Tomato, canned
1/4 cup Tomato purée
3 Basil leaves
1 Bay leaf
1 ½ tsp Flat-leaf parsley, chopped
Salt to taste
Ground black pepper to taste

Meatball Mixture

10 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
2 Eggs
1 Tbsp. Garlic Powder
1 tsp Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped

Method: Tomato Sauce

1. In a medium-sized saucepan, sauté the onions, and garlic in oil over medium heat.
2. Add the plum tomato, tomato purée, herbs, salt, and pepper. Simmer for 20 to 30 minutes.
3. Remove and discard the bay leaf; transfer the mixture to a food processor and coarsely blend.
4. Set aside and keep warm.

Method: Meatballs

1. Pre-heat an oven to 350°f.
2. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, eggs, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
3. Form the meat mixture into 1.5 oz. meatballs. Place the meatballs onto a sheet pan that has been lightly coated with oil.
4. Place the sheet pan in the oven for 30 minutes or until the meatballs have browned and reached an internal tempura of 165°f.
5. Add the cooked meatballs to the tomato sauce and braise them for 45-60 minutes. Serve on your favorite pasta.

Veal and Portobello Mushroom Blend Burger

A blend of mushrooms and veal create patties that are cooked to perfection and topped with a slice of Swiss cheese. The delicious patty is placed between two Portobello mushroom caps which serve as the bun. Add condiments and additional toppings to taste.

Ingredients

16 oz. Veal Ground
10 oz. Mushrooms, chopped fine
3 oz. Bread Crumbs
3 oz. Milk
1 Tbsp. Garlic Powder
1 tsp. Onion Powder
1 Tbsp. Salt
1 tsp. Black Pepper
3 Tbsp. Parsley, chopped
6 slices Swiss Cheese

Portobello Mushroom Caps

12 Portobello mushrooms
4 Tbsp. Canola Oil
4 Tbsp. Worcestershire black pepper blend

Method

1. In a medium sized bowl, mix the veal, chopped mushrooms, bread crumbs, milk, garlic powder, onion powder, salt, black pepper and chopped parsley to incorporate.
2. Form the meat mixture in 4-6 burgers that consist of or 6 oz. per patties.
3. Take the stems off the mushroom and use them as part of the chopped mushrooms. Using a table spoon, scrape out the gills from underneath the mushrooms and discard. Combine all the ingredients for the Portobello mushrooms and toss lightly.
4. Pre-heat the grill; when hot, grill each mushroom until tender, about 6 minutes and reserve warm. Add the burgers one at time and brown for 2-3 minutes; turn the burgers over and repeat the browning process, making sure the burgers reach an internal temperature of 155°f.
5. Add one slice of Swiss cheese to the burgers.
6. Place one Portobello mushroom on a serving platter, add a burger and place the second mushroom on top. Serve immediately.