I received a package of veal from Adriana’s Best Recipes and veal.org You can visit vealdiscoverdelicious on instagram. I have to admit that I had never used ground veal before. Veal cutlets – yes. Chops, uh-huh. But ground. Honestly never thought it existed. Probably should have but it is now on my radar. This ground veal recipe is a result of my education in all things new in the world of veal.
I shared my recipe for Classic Veal Piccata using the cutlets I received and today I have a recipe that is from my imagination.
Cherry Meatballs – a Ground Veal Recipe
Serves 3 – 4
- 1 lb ground veal (or lamb or beef)
- 1 tsp salt
- 2 tsp grated gingerroot
- 1 garlic clove, minced
- 1 egg
- 1/2 cup plain bread crumbs
- 1 TBS canola oil
For the Cherry Sauce
- 1 cup cherries either frozen or fresh
- 1/2 cup apple juice
- 1/4 cup white wine
- 1 TBS unsalted butter
For the Carrots
- 1 bunch rainbow carrots
- drizzle of olive oil
- salt and pepper
Make the Meatballs:
- Preheat the oven to 350
- In a large bowl gently mix together the ground meat, ginger, garlic, breadcrumbs, salt and egg.
- Using a small cookie baller or a TBS at a time form the meatballs.
- Heat a fry pan over medium heat. Add the oil
- Fry the meatballs on each side for two minutes. Do a few at a time and do not crowd the pan. Remove the ones that have been cooked to a plate.
- When all of the meatballs have been fried return them all to the pan and finish cooking in the preheated oven for 7 – 10 minutes.
- When the meatballs are done add them to the cherry sauce to coat.
Make the Cherry Sauce
- add the apple juice and white wine to a small saucepan over med heat and reduce by half.
- stir in the cherries and cook until soft.
- Remove from the heat and add the unsalted butter. Stir until it dissolves.
- Taste and adjust seasonings.
- Add the meatballs and coat with the sauce.
To Make the Carrots:
- clean and cut the carrots into slices
- place in a baking pan
- drizzle with olive oil and sprinkle with salt
- bake in the preheated oven for 15 – 20 minutes
How Were the Meatballs in Cherry Sauce?
These were some very tasty meatballs. The ginger went so very well with the cherries and we both enjoyed them very much. I served them over jasmine rice – which you must figure by now is my go/to rice.
The husband enjoyed his carrots very much. I am not a big fan of carrots – rainbow or otherwise but I am happy to cook them for him.
It is nice to add a ground veal recipe to my catalog. I honestly didn’t know it was out there. It has a richer taste than ground beef and it did pair wonderfully with the cherries.
I have used cherries before in main dishes as in this rice salad with seared ahi or this salmon and cherries in a cherry ale sauce. They are wonderful when it’s their season but it’s also great to have some in the freezer to use any time of year for a sweet surprise in a savory dish.
PrintMeatballs in Cherry Sauce with Rainbow Carrots
Small meaballs flavored with ginger and garlic pan fried and then finished in a cherry sauce.
Ingredients
- 1 lb ground veal (or lamb or beef)
- 1 tsp salt
- 2 tsp grated gingerroot
- 1 garlic clove, minced
- 1 egg
- 1/2 cup plain bread crumbs
- 1 TBS canola oil
For the Cherry Sauce
- 1 cup cherries either frozen or fresh
- 1/2 cup apple juice
- 1/4 cup white wine
- 1 TBS unsalted butter
For the Carrots
- 1 bunch rainbow carrots
- drizzle of olive oil
- salt and pepper
Instructions
Make the Meatballs:
- Preheat the oven to 350
- In a large bowl gently mix together the ground meat, ginger, garlic, breadcrumbs, salt and egg.
- Using a small cookie baller or a TBS at a time form the meatballs.
- Heat a fry pan over medium heat. Add the oil
- Fry the meatballs on each side for two minutes. Do a few at a time and do not crowd the pan. Remove the ones that have been cooked to a plate.
- When all of the meatballs have been fried return them all to the pan and finish cooking in the preheated oven for 7 – 10 minutes.
- When the meatballs are done add them to the cherry sauce to coat.
Make the Cherry Sauce
- add the apple juice and white wine to a small saucepan over med heat and reduce by half.
- stir in the cherries and cook until soft.
- Remove from the heat and add the unsalted butter. Stir until it dissolves.
- Taste and adjust seasonings.
- Add the meatballs and coat with the sauce.
To Make the Carrots:
- clean and cut the carrots into slices
- place in a baking pan
- drizzle with olive oil and sprinkle with salt
- bake in the preheated oven for 15 – 20 minutes
