Type what you have

Ingredients

• ✓ veal
• butter
• all-purpose flour
• milk
• chicken broth
• paprika
• chili powder
• curry powder
• salt
• pepper
• worcestershire sauce
• parsley
• gouda cheese
• egg
• all-purpose flour
• water
• bread crumb
• oil

Instructions

1. 1 Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
2. 2 Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
3. 3 When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired.
4. 4 Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.

By Celly

Ingredients

• ✓ veal
• olive oil
• onion
• garlic
• tomato sauce
• white wine
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until tender.
2. 2 Add veal to onion and garlic in the pot. Cook and stir until veal is evenly browned.
3. 3 Stir in tomato sauce and white wine; bring to a boil. Season with salt and pepper. Reduce heat to low, cover, and simmer until veal is tender, about 1 hour 30 minutes.

By MNKENNEY

Ingredients

• ✓ veal
• pork butt
• salt
• black pepper
• sugar
• mustard
• mustard seed
• nutmeg
• sage
• milk
• potato

Instructions

1. 1 Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
2. 2 Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
3. 3 Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
4. 4 Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.

By LECHEFRENE

Ingredients

• ✓ veal
• bread
• milk
• worcestershire sauce
• egg
• basil
• rosemary
• pepper
• cheddar cheese
• pepper jack cheese
• hamburger bun

Instructions

1. 1 Place torn bread into a bowl; sprinkle with milk and Worcestershire sauce. Mix in egg until combined; season with basil, rosemary, and black pepper. Add veal; mix until evenly combined. Divide and shape into four patties.
2. 2 Preheat an outdoor grill for medium and lightly oil the grate.
3. 3 Cook on the preheated grill until desired doneness, about 5 minutes per side for medium. Place 1 slice cheese on each burger; cook until melted, about 1 minute. Serve on buns.

By Theresa Rezentes

Ingredients

• ✓ veal
• chicken stock
• cream of potato soup
• thyme
• mushroom
• green onion
• all-purpose flour
• water
• swiss cheese
• egg noodle
• black pepper

Instructions

1. 1 Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
2. 2 Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
3. 3 Stir in the cheese. Serve over the noodles. Season with the black pepper.

By Campbell's Kitchen

Ingredients

• ✓ veal
• butter
• shiitake mushroom
• salt
• rosemary
• all-purpose flour
• beef broth
• salt
• pepper
• heavy cream
• beef
• pork

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
3. 3 Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
4. 4 Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
5. 5 Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
6. 6 Remove from heat and stir in heavy cream.
7. 7 Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.
8. 8 Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
9. 9 Remove pan from the oven and gently remove meatloaf to a serving platter.
10. 10 Skim off any extra fat from the surface of the sauce.
11. 11 Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ veal
• beef
• pork
• green apple
• onion
• herb-seasoned stuffing mix
• celery
• egg
• milk
• water
• garlic powder
• salt
• black pepper
• cream of mushroom soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together meatloaf meat, apples, onion, stuffing mix, celery, eggs, milk, water, garlic powder, salt, and black pepper in a large bowl until evenly combined.
3. 3 Spread condensed soup into a 9x5-inch loaf pan. Spoon meat mixture into the loaf pan and use a spatula to gently flatten the top of loaf.
4. 4 Bake in the preheated oven until no longer pink in the center, about 1 hour and 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool in the pan for 5 to 10 minutes.
5. 5 Flip the pan upside-down onto a serving platter so condensed soup is on the top of loaf. Serve hot.

By Julie Brizzi

Ingredients

• ✓ veal
• butter
• onion
• kosher salt
• italian seasoning
• garlic
• ground beef
• pork
• marinara sauce
• basil
• spaghetti
• heavy cream
• parmesan cheese
• mozzarella cheese
• red pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. Add onion and 1/4 teaspoon of the salt; cook until softened, about 4 minutes. Add Italian seasoning and 1 teaspoon garlic; cook, stirring constantly, until fragrant, 1 minute. Add ground meat mix and 1 teaspoon of the salt; cook, stirring occasionally to crumble, until well browned and cooked through, 6 to 8 minutes. Add marinara sauce and basil; cook, stirring occasionally, until warmed through, about 3 minutes. Remove from heat and set aside.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and set aside.
4. 4 Meanwhile, melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add remaining 2 teaspoons garlic; cook, stirring constantly, until fragrant, about 1 minute. Add heavy cream; cook, whisking often, until thickened and coats the back of a spoon, 8 to 10 minutes. Remove from heat and gradually whisk in Parmesan cheese and remaining 1/2 teaspoon salt.
5. 5 Transfer pasta and cream mixture to a greased 13x 9 baking dish; toss gently to combine. Spread meat sauce evenly over pasta and sprinkle with mozzarella and crushed red pepper, if desired.
6. 6 Bake in preheated oven until bubbly and mozzarella is lightly browned, about 25 minutes. Let stand 10 minutes before serving. Recipe developed by Ali Ramee

By Annie Campbell

Ingredients

• ✓ veal
• ground pork
• ground beef
• hot pepper sauce
• black pepper
• seasoned salt
• thyme
• worcestershire sauce
• mustard
• garlic
• egg
• milk
• oat
• green pepper
• onion
• cooking spray
• cider vinegar
• brown sugar
• ketchup

Instructions

1. 1 Make the glaze: Mix ketchup, brown sugar, and cider vinegar together in a bowl until well combined.
2. 2 Make the meatloaf: Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.
3. 3 Combine onion and bell pepper in a microwave-safe container. Cover and microwave until softened, 1 to 2 minutes. Set aside to cool.
4. 4 Mix oats, milk, eggs, garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce together in a large bowl until well combined. Stir in cooked onion and bell pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
5. 5 Pat 1/2 of the meatloaf mixture into each prepared loaf pan. Brush each loaf with 1/4 of the glaze; set remaining glaze aside.
6. 6 Bake in the preheated oven for 50 minutes. Remove the pans from the oven and carefully drain the fat. Brush remaining glaze over loaves, then return to the oven and bake for 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Remove from the oven and let stand for 15 minutes before slicing.

By Leigh Ann Rowan Kiraly

Ingredients

• ✓ veal
• pasta sheet
• heavy cream
• tomato sauce
• parsley
• parmesan cheese
• nutmeg
• milk
• all-purpose flour
• butter
• egg yolk
• black pepper
• salt
• bay leaf
• italian seasoning
• rosemary
• beef broth
• white wine
• ground beef
• ground pork
• garlic
• olive oil
• carrot
• celery
• onion

Instructions

1. 1 Heat olive oil in a deep skillet over medium-high heat. Add onion, celery, and carrot; cook until softened. Add garlic and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink.
2. 2 Add wine and reduce for 1 minute. Stir in broth. Add rosemary, Italian seasoning, bay leaf, salt, and pepper. Bring mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover and reduce until almost dry. Discard bay leaf and set aside to cool.
3. 3 Melt butter in a saucepan over moderately low heat. Whisk in flour for about 2 minutes. Whisk in milk, grated nutmeg, salt, and pepper. Simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1/2 cup Parmesan cheese and parsley. Set aside.
4. 4 Transfer cooled meat mixture to a large bowl and mix in egg yolks. Stir in cheese and parsley sauce; set aside.
5. 5 Combine tomato sauce and cream in a bowl; set aside.
6. 6 Preheat the oven to 400 degrees F (205 degrees C). Generously coat a gratin dish with butter.
7. 7 Bring a pot of salted water to a boil over high heat. Cut pasta sheets crosswise into 5-inch lengths, then cook noodles, a few at a time, until al dente, 1 to 2 minutes for fresh pasta. Transfer pasta to a bowl of cold water. Spread noodles in a single layer on paper towels to drain.
8. 8 Spoon 1/4 cup filling down the center of one noodle; roll noodle to enclose filling. Transfer cannelloni, seam-side down, to the prepared gratin dish. Repeat with remaining noodles and filling, arranging in a single layer.
9. 9 Ladle tomato cream sauce over filled cannelloni and sprinkle with remaining Parmesan cheese.
10. 10 Bake in the preheated oven until bubbling, about 10 minutes. Turn the broiler on and continue cooking until top is golden, about 2 minutes.

By MARBALET

Ingredients

• ✓ veal
• all-purpose flour
• egg
• vegetable oil
• salt
• pepper
• bread crumb
• oil

Instructions

1. 1 Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
2. 2 Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

By Carolin

Ingredients

• ✓ veal
• ground pork
• egg
• cilantro
• gluten-free bread crumb
• spring onion
• black pepper
• sriracha salt
• ketchup
• chipotle chili sauce
• olive oil
• blackstrap molasses

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Combine pork and veal in a nonstick baking dish that fits inside the air fryer basket. Make a well and add egg, cilantro, bread crumbs, spring onions, black pepper, and 1/2 teaspoon of Sriracha salt. Mix well using your hands. Form a loaf inside the baking dish.
3. 3 Combine ketchup, chipotle chili sauce, olive oil, and molasses in a small bowl and whisk well. Set aside, but do not refrigerate.
4. 4 Cook meatloaf in the air fryer for 25 minutes without opening the basket. Remove meatloaf and top with ketchup mixture, covering the top completely. Return meatloaf to air fryer and bake until internal temperature reaches 160 degrees F (71 degrees C), about 7 minutes more.
5. 5 Turn off air fryer and let meatloaf rest inside for 5 minutes. Take meatloaf out and let rest 5 minutes more before slicing and serving.

By Buckwheat Queen

Ingredients

• ✓ veal
• olive oil
• butter
• onion
• celery
• carrot
• ground pork
• ground beef
• pancetta bacon
• milk
• tomato sauce
• beef broth

Instructions

1. 1 Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

By Mike Oxsolong

Ingredients

• ✓ veal
• ground beef
• ground pork
• salt
• black pepper
• egg
• onion
• heavy cream
• bread crumb
• butter
• all-purpose flour
• chicken broth
• sour cream
• dill

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
3. 3 Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
4. 4 Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
5. 5 Place meatballs in a chafing dish and cover with the sauce to serve.

By MPFEIFFER

Ingredients

• ✓ veal
• butter
• olive oil
• ground beef
• ground pork
• tomato
• tomato paste
• onion
• mushroom
• red wine
• green pepper
• garlic
• white sugar
• worcestershire sauce
• bitters
• cayenne pepper

Instructions

1. 1 Melt butter with the olive oil in a pot over medium heat. Cook and stir veal, beef, and pork in the butter mixture until completely browned, about 10 minutes.
2. 2 Stir stewed tomatoes, tomato paste, onion, mushrooms, red wine, bell pepper, garlic, sugar, Worcestershire sauce, bitters, and cayenne pepper into the meat mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the tomatoes break down into a sauce, at least 3 hours.

By paul doran

Ingredients

• ✓ veal
• lemon juice
• salt
• black pepper
• all-purpose flour
• egg
• parsley
• panko bread crumb
• cooking spray
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
3. 3 Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
5. 5 Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.

By Soup Loving Nicole

Ingredients

• ✓ veal
• water
• brown gravy mix
• barbecue sauce
• sage
• salt
• black pepper
• cumin
• mustard
• basil
• garlic powder
• brown sugar
• steak sauce
• egg
• milk
• bread crumb
• ground turkey
• onion
• bacon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 12-cup muffin pans with cooking spray.
2. 2 Place the chopped bacon and onion in a skillet, and cook over medium-high heat, stirring occasionally, until the onions are translucent and the bacon is half cooked, about 5 minutes. Drain excess fat.
3. 3 Place bacon mixture into a large bowl, and mix in the turkey, veal, bread crumbs, milk, eggs, steak sauce, brown sugar, garlic powder, basil, ground mustard, cumin, black pepper, sea salt, and sage until thoroughly combined. Fill the sprayed muffin cups with meatloaf mixture, and make a hole in the center of each muffin with your little finger for even cooking.
4. 4 Bake in the preheated oven until the juices run clear and the internal temperature is at least 160 degrees F (70 degrees C) when measured with a meat thermometer, about 30 minutes. Brush each muffin with barbecue sauce, return to the oven, and bake 5 additional minutes.
5. 5 Whisk brown gravy mix and water in a saucepan, and place over medium heat. Continue whisking until the gravy comes to a boil. Reduce heat and allow to simmer until thickened, about 1 minute. To serve, place muffins in a deep serving dish, and pour the brown gravy over them.

By SaySay

Ingredients

• ✓ veal
• ground pork
• milk
• onion
• egg
• bread crumb
• all-purpose flour
• seltzer water
• salt
• pepper
• margarine

Instructions

1. 1 Mix veal and pork together in a bowl until well combined. Stir in milk, onion, and egg. Mix in bread crumbs, then flour; knead well to mix. Mix in seltzer water, salt, and pepper until well combined. The mixture should be very moist, but not dripping. Cover and refrigerate for 15 to 30 minutes.
2. 2 Form about 2 1/2 tablespoons meat mixture into a slightly flattened, oval meatball about the size of a small egg. Repeat to make remaining meatballs.
3. 3 Melt margarine in a large skillet over medium heat. Fry meatballs in the hot skillet until no longer pink in the center and well browned on the outside, about 15 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Marigat

Ingredients

• ✓ veal
• basil
• black pepper
• salt
• onion
• garlic
• olive oil
• tomato
• basil
• italian seasoning
• parmesan cheese
• tomato
• heavy cream
• white wine
• olive oil
• black pepper
• salt
• spinach
• yellow onion
• celery
• carrot
• cannelloni pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
2. 2 Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
3. 3 Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
4. 4 While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
5. 5 Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

By Mandy

Ingredients

• ✓ veal
• pork butt roast
• fatback
• sage
• garlic powder
• salt
• lemon zest
• thyme
• onion powder
• mace
• nutmeg
• white pepper
• sausage casing

Instructions

1. 1 Cut pork and veal into 1-inch cubes and set aside.
2. 2 Rinse salt off fatback thoroughly, then soak in warm water for 20 minutes. Remove.
3. 3 Toss pork, veal, fatback, sage, garlic powder, salt, lemon zest, thyme, onion powder, mace, nutmeg, and pepper together very well and cover. Set in a refrigerator overnight for 12 hours.
4. 4 Pass all meat through a meat grinder. Lightly knead a couple of times, but everything should be close to blended evenly already. Cover and return to the refrigerator for 1 hour.
5. 5 Meanwhile, thoroughly rinse out casings, passing water through the interior. Let soak in warm water for 30 minutes.
6. 6 Knot one end of casing and slide the other end over a sausage stuffing attachment on your stand mixer. Feed cold ground meat into casing on medium-low speed. If it gets too warm it is a pain to feed into the casings.
7. 7 Twist into links of desired size as casing fills. Tie off other end after final link.
8. 8 Heat a nonstick skillet over medium heat. Pan-fry sausages until browned and no longer pink in the centers, turning as needed, 10 to 15 minutes.

By Brian Genest

Ingredients

• ✓ veal
• ground pork
• bacon
• onion
• celery
• garlic
• sage
• salt
• black pepper
• cornstarch
• pie crust
• water

Instructions

1. 1 In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
2. 2 Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
3. 3 Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
4. 4 Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
5. 5 Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.

By Jean

Ingredients

• ✓ veal
• ground beef
• ground pork
• romano cheese
• egg
• garlic
• flat leaf parsley
• salt
• black pepper
• bread
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.
3. 3 Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.
4. 4 Heat olive oil in a large skillet over medium heat. Add meatballs in batches, spacing them slightly apart so they brown instead of steam. Cook, turning occasionally, until evenly browned on all sides, slightly crisp on the outside, and cooked through in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Drain on paper towels.
5. 5 Enjoy!

By Geanine

Ingredients

• ✓ veal
• ground beef
• bread crumb
• onion
• egg
• soda water
• seasoning blend
• garlic
• baking soda
• paprika
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

By Mandyjya

Ingredients

• ✓ veal
• cabbage
• ground beef
• ground pork
• rice
• onion
• parsley
• egg
• garlic
• salt
• black pepper
• thyme
• basil
• oregano
• tomato

Instructions

1. 1 Place cabbage, core-side down, into an 8- to 10-cup microwave-safe casserole dish. Add 1/2 cup water, cover, and microwave on high until outer leaves are soft, 10 to 15 minutes. Drain and cool.
2. 2 While the cabbage is cooling, preheat the oven to 350 degrees F (175 degrees C).
3. 3 Combine ground beef, pork, veal, rice, onion, parsley, egg, garlic, salt, and pepper in a large bowl. Add 1 teaspoon each of thyme, basil, and oregano; mix until well combined.
4. 4 Remove 12 outer leaves from the cooled cabbage and trim off any thick stems to make them easier to roll. Reserve remaining cabbage for another use or discard.
5. 5 Divide meat mixture into 12 equal portions. Place one portion onto the stem end of each cabbage leaf. Roll up the leaves and fold in the ends. Place the rolls, seam-side down, in a single layer in a casserole dish.
6. 6 Combine crushed tomatoes with remaining thyme, basil, and oregano and pour over cabbage rolls.
7. 7 Cover and bake in the preheated oven until meat is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Let stand for 10 minutes before serving.

By Bren

Ingredients

• ✓ veal
• tomato sauce
• bread crumb
• milk
• egg
• herb seasoning
• olive oil
• garlic powder
• red pepper flakes
• ground beef
• salt
• black pepper
• white pepper
• parmesan cheese

Instructions

1. 1 Pour tomato sauce into a large stockpot; bring to a simmer over medium heat. Reduce heat to low; keep sauce warm while preparing meatballs.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; brush lightly with oil.
3. 3 Combine bread crumbs, milk, egg, Italian herb seasoning, olive oil, garlic powder, and red pepper flakes in a small bowl until forms a thick slurry; set aside.
4. 4 Combine beef and veal in a large bowl; season with salt, black pepper, and white pepper. Sprinkle with Parmigiano-Reggiano cheese. Add slurry mixture; mix until combined.
5. 5 Scoop meat mixture using a small ice cream scooper into about 48 meatballs; place on the prepared baking sheet.
6. 6 Cook under the preheated broiler until browned, 4 to 5 minutes; flip meatballs. Broil until no longer pink in centers and browned on both sides, 3 to 4 minutes more.
7. 7 Transfer meatballs to the simmering tomato sauce. Increase heat to medium; cook for 5 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ veal
• onion
• carrot
• celery
• olive oil
• garlic
• ground beef
• cabernet sauvignon wine
• tomato
• oregano
• salt
• black pepper
• milk
• nutmeg
• pappardelle pasta

Instructions

1. 1 Add onions, carrot, and celery to the bowl of a food processor; pulse until finely chopped.
2. 2 Heat olive oil in a large pot over medium-high heat; cook onion mixture, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in garlic; cook until fragrant, about 45 seconds.
3. 3 Add beef and veal and cook, breaking meat apart with a wooden spoon or spatula, until no longer pink. Stir in wine, tomatoes, oregano, salt, and pepper; bring to a boil. Reduce heat to a gentle simmer and cook, stirring occasionally, for 1 hour.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pappardelle and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes.
5. 5 Stir milk into sauce. Stir in nutmeg if desired; season with salt and black pepper. Serve on top of cooked pappardelle.

By thedailygourmet

Ingredients

• ✓ veal
• egg
• red onion
• cotija cheese
• cilantro
• bread crumb
• milk
• cumin
• chipotle powder
• salt
• black pepper
• garlic powder
• corn oil
• red onion
• jalapeno pepper
• quinoa
• chicken broth
• hot tomato sauce

Instructions

1. 1 Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
2. 2 Heat a multi-functional electric pressure cooker (such as Instant Pot) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
3. 3 Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.

By Buckwheat Queen

Ingredients

• ✓ veal
• mozzarella cheese
• lasagna noodle
• worcestershire sauce
• tomato paste
• chili sauce
• tomato juice
• crumbled sausage
• lean ground pork
• ground beef
• thyme
• oregano
• basil
• garlic
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
2. 2 Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
3. 3 Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
4. 4 Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.

By Heinz

Ingredients

• ✓ veal
• black pepper
• salt
• olive oil
• caper
• anchovy fillet
• spring water
• tuna
• egg
• potato
• onion
• bay leaf
• clove
• coriander seed
• fennel seed
• black peppercorn
• garlic
• white wine
• vegetable broth
• water

Instructions

1. 1 Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.
2. 2 Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.
6. 6 Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.
7. 7 Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.
8. 8 Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

By Buckwheat Queen

Ingredients

• ✓ veal
• lemon
• sour cream
• black pepper
• salt
• marjoram
• paprika
• garlic
• dill pickle juice
• dill
• kalamata olive
• all-purpose flour
• tomato paste
• tomato
• caper
• dill pickle
• mushroom
• black peppercorn
• bay leaf
• beef stock
• kielbasa sausage
• ham
• onion
• butter
• water
• mushroom

Instructions

1. 1 Soak mushrooms in water in a small bowl until tender, 20 to 30 minutes. Drain mushrooms, reserving soaking water.
2. 2 Melt 1/4 cup butter in a large pot over medium-high heat. Sauté onions, veal, ham, sausage, and rehydrated mushrooms in melted butter. Add stock and mushroom water; bring to a boil.
3. 3 Make a bouquet garni by tying bay leaves and peppercorns tightly in cheesecloth. Add bouquet garni, marinated mushrooms, pickles, and capers to soup. Reduce heat and simmer for 10 to 15 minutes.
4. 4 Melt remaining 1/4 cup butter in a skillet. Add tomatoes and tomato paste and cook for 2 to 3 minutes, then add flour and cook for 2 to 3 more minutes. Stir 1 cup soup into the skillet, then pour mixture back into the soup pot.
5. 5 Add olives, dill, pickle juice, garlic, paprika, and marjoram. Season with salt and black pepper; simmer for 10 to 15 minutes.
6. 6 Remove the pot from heat and discard bouquet garni. Adjust seasonings and garnish servings with dollops of sour cream and lemon slices.

By Karena