Ground Veal

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Ground beef is used in so many recipes and most use a very simple technique of browning ground beef on the stove with salt and pepper. This ground recipe adds a bit more of a spicy kick which enhances the flavour and makes this beef versatile to use for a LOT of different recipes. For instance, I use this exact recipe to make all kinds of pasta dishes such as lasagna, spaghetti and meatballs, and dishes such as arancini, empanadas, quesadillas, meatloaf, beef stuffed patties matar keema etc. I also use it to make samosas but just modify the recipe by removing the tomatoes and cooking it for a bit longer. It really is super versatile and bursting with flavour.

What’s Healthy About This Recipe

Lean veal- leaner veal or beef has less saturated fat content (saturated fats are associated with heart disease).

Extra virgin olive oil EVOO- the health benefits of EVOO are incredible! It’s known to lower bad cholesterol and raise good cholesterol, it is rich in polyphenols, which are antioxidants that target inflammation. It also contains vitamin E and vitamin K which plays an important role in heart and bone health.

Cumin: is a source of iron and contains antioxidants. It also promotes digestion

Coriander is also a source of iron, contains vitamin C, magnesium, potassium and calcium.

Cinnamon is antioxidant and anti-inflammatory. It also helps to lower blood sugar levels!

NOTE: I am not a doctor and I am not offering diet or health advice. This section of my blog is for information purposes only and explains how I substitute ingredients and/or methods to make my recipes healthier than other recipes or restaurant-offerings out there. If you’re looking for medical/dietary advice, please speak to a doctor or dietitian.

Ground Veal (Beef)

Ingredients

Lean ground veal: I strongly recommend using veal which has a more delicate flavour than beef but using lean ground beef works just as well.

Onions and garlic: add a great flavour and aroma to the beef.

Tomatos and crushed tomatoes: add a bit of a sweet and tartness to the dish. I usually use roma tomatos for this recipe. If you are using this recipe for a dish that requires the meat to be a bit more dry (e.g.; beef stuffed samosas) I recommend skipping the tomatos and crushed tomatos.

Cumin, coriander and cinnamon: add a very nice subtle twist of spices and flavour to the beef.

Check Out the Recipe Video Here.

Step by Step Instructions

In a large pot, add olive oil and onions in medium-high heat. Cook until onions are translucent and browning, about 6 minutes. Then add garlic and cook for another 2 minutes

Add meat and break up the ground veal with a wooden spatula to ensure that there are no clumps left. Add salt, pepper, cumin, coriander cinnamon and crushed tomatoes. Cook for about 10-12 minutes until the veal has lightly browned and cooked thoroughly. Make sure there is no pink left.

Remove from heat and let cool. Transfer to a glass container and use for any recipe.

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Ground Veal (beef)
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Ground Veal (beef)

Course: mainCuisine: InternationalDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes

Easy and versatile ground veal that can be used in so many different recipes.

Ingredients

  • 2 tbsp extra virgin olive oil

  • 2lbs lean ground veal

  • 2 onions onions diced

  • 3 cloves of garlic minced

  • 2 tomatoes diced

  • 1/2 cup crushed tomatoes

  • 1 1/2 tsp salt salt

  • 1/2 tsp pepper

  • 1/2 tsp ground cumin

  • 1/2 tsp dried crushed coriander

  • 1/4 tsp cinnamon

Directions

  • In a large pot, add olive oil and onions in medium-high heat. Cook until onions are translucent and browning, about 6 minutes. Then add garlic and cook for another 2 minutes
  • Add meat and break up the ground veal with a wooden spatula to ensure that there are no clumps left. Add salt, pepper, cumin, coriander cinnamon and crushed tomatoes. Cook for about 10-12 minutes until the veal has lightly browned and cooked thoroughly. Make sure there is no pink left.
  • Remove from heat and let cool. Transfer to a glass container and use for any recipe.

Check out the recipe video!

Tips and Storage

  • Tip: to save time in the kitchen, cook and freeze the beef for later use when cooking other beef dishes. Check out my arancini recipe here
  • Storage: cooked veal can be refrigerated for at least 3 days.

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