ground veal

Swedish Meatballs

onion

butter

veal

allspice

salt

ginger

cloves

nutmeg

white pepper

bread crumbs

beef stock

eggs

Butter

beef stock, bouillon

flour

Saute onion in 2 tablespoons butter until golden. Combine with all remaining ingredients except last three and mix thoroughly by hand.

Shape into small balls and saute in batches in butter, about 4 tablespoons, until nicely browned.

Remove to large pot, add beef stock and simmer gently for 45 minutes. Refrigerate overnight.

In morning, remove and reserve any hardened fat from top, heat meatballs until the stock melts and pour off stock.

Make roux of 4 tablespoons reserved fat and 4 tablespoons flour, add stock and cook, stirring, till thickened. Return meatballs to sauce, heat through and serve.

Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform — on a baking sheet instead of a loaf pan — provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.

Meatloaf

extra-virgin olive oil,

yellow onion, finely chopped (about 2 cups)

garlic cloves, minced (about 2 tablespoons)

tomato paste

(1/2-inch-thick) slices white sandwich bread (about 3 ounces), torn into small pieces

milk

coarsely chopped fresh flat-leaf or curly parsley

black pepper

thyme

chuck beef

pork

ketchup

Worcestershire sauce

Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.

In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.

Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

Featured in my cookbook, “Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women” (Harper Design, 2019), this polpette recipe comes from my grandmother’s Calabrian kitchen. The sugo di pomodoro, or tomato sauce, delivers complex flavor, serving as the poaching liquid for the delicate meatballs and as an essential ingredient in the meatballs themselves, adding both flavor and juiciness. Lightened further with milk and Italian bread crumbs, the meatballs are incredibly tender, bursting at the touch of your fork. The recipe yields a crowd-serving portion, perfect for Sunday dinner, but also freezes beautifully. Though the sauce may be tossed with your favorite pasta, this dish is the ideal version of a traditional platter of meatballs, covered in sauce and garnished with cheese and basil.

Calabrian Meatballs

basil leaves

olive oil

garlic cloves,

red-pepper flakes (optional)

(28-ounce) cans crushed tomatoes (8 cups)

kosher salt (such as Diamond Crystal)

beef (preferably 15-percent fat)

Pecorino Romano cheese,

tomato sauce (reserved

eggs,

parsley leaves (optional)

Prepare the sauce: Tear 5 basil leaves in half; reserve the rest. Combine the torn basil, olive oil, garlic and red-pepper flakes (if using), in a small saucepan over very low heat for 10 minutes, allowing the basil and garlic to steep in the oil. (Do not let the garlic get beyond medium brown in color.) Remove from the heat, strain the oil, discard the solids and set aside.

In a large pot, combine the crushed tomatoes, tomato paste, salt and pepper with 2 cups water and the infused oil. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Remove ½ cup of the sauce for the meatballs, setting aside to cool. 

Partially cover the pot and simmer the sauce, undisturbed, while you prepare the meatballs.

In a large bowl, hand mix all the meatball ingredients (including the reserved ½ cup sauce) until combined. (The mixture will be quite soft.) Wet your hands and pinch off approximately ¼-cup portions and roll them into balls between your palms. (They should each be about 2 ¼-inches wide.) Place each meatball on a baking sheet and repeat with the remaining mixture, making about 16 meatballs.

Once all the meatballs have been rolled, carefully drop them into the simmering sauce. If the pot seems too full, shimmy the pot back and forth gently to make more room to simmer the meatballs in an even layer. Do not stir, as the meatballs will break apart.

Cover the pot partially with a lid and gently simmer the meatballs in the sauce for 1 hour (or up to 2 hours) until they are firm and cooked through. Carefully remove the meatballs to a plate, adding spoonfuls of sauce, or transfer the meatballs and sauce to a shallow serving bowl. Chop the remaining basil and sprinkle on top, and garnish with more grated Pecorino.

Meat Pies (Tourtières)

onions, chopped

garlic,

lbs (1.4 kg) ground pork

lbs (1.4 kg) ground veal

potatoes,

chicken broth

(180 ml) breadcrumbs

(2.5 ml) ground nutmeg

(2.5 ml) cinnamon

Salt and pepper

rolled-out shortcrust pastry, homemade

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In a large saucepan, soften the onions and garlic in the oil. Add the meat and continue cooking for about 15 minutes, stirring to crumble the meat. Season with salt and pepper. Add the remaining ingredients and cook, stirring frequently, for about 45 minutes or until the potatoes begin to fall apart. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. 

With the rack in the lowest position, preheat the oven to 190 °C (375 °F). 

Line six 23-cm (9-inch) pie plates with pastry. Cover with the cooled meat mixture. Cover with a second crust. Make an incision in the centre. Press the lip the seal with a fork or your fingers. Bake for 50 minutes to 1 hour or until the crust is golden brown.

J’ai plutôt tendance à mettre la chapelure lorsque tout est cuit et hors du feu. J’en fait généralement 2 pâtés et j’aoute 2 cuisses de canard confites à l’appareil.

Combien de temps de cuisson si les tourtières ont été congelées sans être cuites?

Il est indiqué 1h50 de cuisson au début de la recette mais en fait c’est 50 minutes.

Meilleur tourtières! Cette recette est devenue un Classic dans mes repas de Noël. Toute la famille les adorent.

Mon dou a refaire trop bonnes avec la recette de pâte c’est excellent - pas
Grasses et délicieuses - j’ai juste hâte d’en refaire ! J’ai pris les viandes porc /bœuf et veau-  4 cuites et 2 direct au congélateur- merci Ricardo de partager tes
Bonnes recettes

Doit-on réchauffer la viande avant de la repartir dans l’abaisse?

Excellente recette! Les proportions sont parfaites. Seul l'assaisonnement est à bonifier. J'ajoute des fines herbes, des herbes salées, de la cannelle (2 grosses cu. à thé) et du clous de girofle en poudre (à la place de la muscade). J'achète la pâte à tarte en épicerie pour simplifier le travail et c'est délicieux. J'ai fait cette recette à plusieurs reprises et c'est vraiment la meilleure. Merci à l'équipe de Ricardo, tout le monde adore mes tourtières!

Excellent recette! Les proportions sont parfaites. Seul l'assaisonnement est à bonifier. J'ajoute des fines herbes, des herbes salées, de la cannelle (2 grosses cu. à thé) et du clous de girofle en poudre (à la place de la muscade). J'achète la pâte à tarte en épicerie pour simplifier le travail et c'est délicieux. J'ai fait cette recette à plusieurs reprises et c'est vraiment la meilleure. Merci à l'équipe de Ricardo, tout le monde adore mes tourtières!

Nous avons remplacé le veau par de l’orignal.
Excellente recette, facile à faire!
Merci

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Swedish Meatballs

Meatloaf

Calabrian Meatballs

Meat Pies (Tourtières)

Top 4 ground veal recipes from across the web

The most viewed ground veal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Swedish Meatballs

Meatloaf

Calabrian Meatballs

Meat Pies (Tourtières)

The most viewed ground veal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine