2 c Soft Bread crumbs
2/3 c Milk
1/2 c Minced onion
4 tbs Butter
1 1/2 lb Ground Beef or veal
3 ea Eggs, slightly beaten
2 ts Salt
1/2 ts Pepper
1 ts Nutmeg
1 ts Paprika
1 tbs Concentrated Meat extract
3 tbs Flour
1 c Water
1 c Sour cream
2 tbs Minced parsley

Instructions:

Soak Bread crumbs in Milk until softened.Add onion to 1 Tbsp Butter in small Saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat.Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light.

Shape Meat into small balls, dusting the hands with flour while shaping the balls.Melt remaining 3 Tbsp Butter in large frying pan. Add Meat balls and fry until golden brown all over.Remove from pan and add Meat extract and 3 Tbsp flour.Stir until well blended.Add water, and a few grains of pepper.Cook, stirring constantly until thickened.

Reduce heat very low and cook 5 minutes.Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream.Return Meat balls to gravy, cover pan and simer very gently 10 minutes.Serve in deep casserole.Sprinkle with minced parsley.

2 pounds of chopped veal
Dash of Mrs. Dash spices
One 16 ounce can of whole cranberry sauce
One 16 ounce can of tomato sauce

Methods:

Mix veal and spices. Form into small balls. Brown balls in Teflon coated pan. Mix cranberry sauce and tomato sauce in a sauce pan. Heat to simmering point. Add meatballs and continue heating.

1 1/2 cup of pared & diced eggplant, 1/2 inch dice
3/4 teaspoon of salt, divided
10 ounces of ground veal
1/2 cup of sliced onion
3/4 teaspoon of curry powder
1/8 teaspoon of hot sauce

Methods:

In colander combine eggplant with 1/4 teaspoon salt, toss and let stand 30 minutes.Pat dry with paper towels. Pan broil veal in non- stick skillet over high heat, breaking veal apart into pieces, until slightly browned but not cooked through. Reduce heat to medium, add onion and sauté 3 to 5 minutes. Add eggplant and continue sautéing, stirring occasionally until eggplant starts to brown. Stir in remaining 1/2 teaspoon salt and curry and hot sauce, continue cooking until mixture is well browned and moisture has evaporated. 2 servings.

1 lb Ground Veal 750g
1 finely chopped onion
3 finely chopped garlic cloves
3 slices of white bread, no crusts
cup 2% milk 125ml
4 teaspoons freshly chopped mint 20ml
to taste: salt and pepper

Tomato Sauce:
2 tablespoons olive oil 30ml
1 chopped small onion
2 chopped garlic cloves
1 can (28oz) (840g) crushed tomatoes
1 teaspoon sugar 5ml
2 tablespoons fresh chopped Basil 30ml
2 tablespoons fresh chopped Mint 30ml

Directions

Mix Ground Veal well with finely chopped onion and minced garlic.Soak bread slices in milk and add to mixture.Season with salt and pepper, add finely chopped fresh mint.Shape into 12 meatballs.

Tomato Sauce:
Using a large pan, saute the onion and garlic in the olive oil for 5-7 minutes.Add the crushed tomatoes, sugar, basil and mint, salt and pepper.Bring to a boil and simmer: add uncooked veal meat balls.Cook covered about 2 hours.Stir occasionally.

1 lbs Ground Veal 750g
1 egg, lightly beaten
3 tablespoons finely chopped onion 45ml
to taste: salt and pepper
cup each red, green and yellow bell pepper strips (2 x “)
1 teaspoon vegetable oil 7ml
Bread or rolls, if desired

Instructions

Combine Ground Veal, egg, onion, and pepper, mixing lightly but thoroughly. (Mixture will be very moist.)Shape into 6 patties, each about ” thick.Arrange on rack of broiler pan.Broil 4″ from heat, 4 to 5 minutes per side or to desired doneness.Season with teaspoon of salt.While burgers are broiling, cook pepper strips in oil in medium nonstick skillet until tender.Stir in teaspoon salt. Serve burger on bread or rolls, if desired top with peppers.

1lb Ground Veal 500g
1 small finely chopped onion
1 sweet red pepper, finely chopped
2 tablespoons chopped parsley 30ml
1 egg
3 slices of white bread with crusts removed and made into crumbs
1 pinch of cayenne pepper
lb blue or Brie cheese divided into 4 balls 125g
1 tablespoon cooking oil 15ml
8 slices black or rye bread

Instructions

Mix all ingredients, except cheese, oil and black bread, in a bowl.Let stand 4 hours in refrigerator.
Wrap cheese balls with the ground veal mix.Shape into patties.Coat with cooking oil.Sear each side on barbecue over high heat for 1 minute, continue cooking over low heat for 4 to 5 minutes.Toast bread and put meat in center of two slices of toasted bread makes 4.Dress burger to taste.
Can also be cooked in a frying pan.

to taste: salt and pepper

1 lb Ground Veal 750g
1 egg, lightly beaten
3 tablespoons finely chopped onion 45ml
teaspoon freshly ground pepper 2ml
teaspoon salt 4ml
cup each red, green and yellow bell pepper strips (2 x “) (5.7cm x 0.6cm)
1 teaspoon vegetable oil 7ml
Bread or rolls

Instructions

Combine Ground Veal, egg, onion and pepper, mixing lightly but thoroughly. (Mixture will be very moist.)Shape into 6 patties, each about ” (1.27cm) thick.Arrange on rack of broiler pan.Broil 4″ (10cm) from heat, 4-5 minutes per side or to desired doneness.Or, place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with teaspoon of the salt.While the burgers are broiling, cook bell pepper strips in oil in medium nonstick skillet until tender.Stir in remaining teaspoon salt. Serve burgers on bread or rolls topped with peppers.

1 lb Ground Veal 750g
1 egg, slightly beaten
3 tablespoons finely chopped onions 45ml
teaspoon freshly ground pepper 2ml
teaspoon salt 4ml
cup each red, green, and yellow bell pepper strips (2 x “) (5.7cm x 0.6cm)
1 teaspoons vegetable oil 7ml
Bread or rolls

Instructions

Combine Ground Veal, egg, onion, and pepper, mixing lightly but thoroughly. (Mixture will be very moist).Shape into 6 patties, each about �” (1.3cm) thick.Arrange on rack of broiler pan.Broil 4″ (10cm) from heat, 4 to 5 minutes per side or to desired doneness.Or, place burgers on grid over medium coals and grill 10 to 12 minutes, turning once. Season with teaspoon of salt.While burgers are broiling, cook bell pepper strips in oil in medium nonstick skillet until tender.Stir in remaining teaspoon of salt.Serve burgers on bread or rolls topped with peppers.

1 lbs Ground Veal 750g
1 egg, lightly beaten
2 tablespoons minced red bell pepper 30ml
2 tablespoons thinly sliced green onion 30ml
1 garlic clove
Buns or bread
teaspoon salt (optional) 2ml

Instructions

Combine Ground Veal, egg, red pepper, green onion and garlic, mixing lightly but thoroughly.(Mixture will be moist.).Shape into 6 patties, each about” thick.Place burgers on grid over medium coals.Grill 10 to 12 minutes, turning once, for medium doneness.Serve burger on bun topped with tomato slice and onions.

2 lb Ground Veal, pork and beef 1250g
2 cups fine fresh breadcrumbs 500ml
teaspoon grated nutmeg 1ml
to taste: salt and pepper
1 tablespoon butter 15ml
cup finely chopped onion 190ml
1 finely minced garlic clove
5 tablespoons chopped parsley and dill 75ml
cup heavy cream or milk 125ml
1 large egg, lightly beaten

Methods:

Preheat oven to 400F. (205C).Put the meat in a mixing bowl and add the breadcrumbs, nutmeg, salt and pepper.Heat the butter and add the onion and garlic.Cook until the onion starts to turn brown.
Cool briefly and add to the meat.Add the herbs, cream and egg and blend well with the hands.
Pack the mixture into a loaf pan measuring approximately 9 “x 5″ x 2″.Bake for 1 hour.Let stand hour before slicing.