Ground Veal
Description
Ground veal is a finely minced or ground form of veal, which is the meat from young calves. Typically lighter in color and more delicate in flavor than beef, ground veal is a popular ingredient in many cuisines around the world. It is prized for its tender texture and subtle taste, making it a versatile component in a myriad of dishes. With its even consistency, ground veal can be molded into various shapes and sizes, accommodating a wide range of cooking methods and recipe requirements.
Common uses
Ground veal is commonly used as a primary protein in meatballs, burgers, meatloaf, and as a filling in various pastas, such as ravioli and lasagna. It is also a key ingredient in meat sauces, such as Bolognese, and is used in stuffing for vegetables and pastries.
Nutritional value
Calories
Approximately 250 calories per 100 grams (3.5 oz).
Protein
Contains about 20 grams of protein per 100 grams (3.5 oz).
Fat
Contains about 15 grams of fat per 100 grams (3.5 oz), which can vary based on the cut.
Carbohydrates
Ground veal is carbohydrate-free as it is a pure meat product.
Vitamins
Rich in B vitamins, particularly B12 and niacin.
Minerals
Source of minerals such as zinc, phosphorus, and iron.
Health benefits
Ground veal is an excellent source of high-quality protein, which is essential for muscle growth and repair. The B vitamins present in veal are vital for energy production and the maintenance of the nervous system. The iron content is particularly beneficial for preventing anemia.
Potential risks
As with all meats, ground veal should be consumed in moderation due to its saturated fat content, which could contribute to heart disease if eaten in excess. Additionally, proper handling and cooking are necessary to avoid foodborne illness.
Common recipes
Ground veal is featured in various recipes including Veal Parmesan, Veal Piccata, and is often blended with other meats to create flavorful meatballs and burger patties.
Cooking methods
Common cooking methods include sautéing, grilling, broiling, and braising. Ground veal is also suitable for slow cooking and simmering in sauces.
Pairing with other ingredients
Ground veal pairs well with fresh herbs like parsley and basil, spices such as nutmeg and coriander, and can be complemented with mushrooms, onions, garlic, and wine in cooking.
Summary
Ground veal is a tender, flavorful, and nutritious meat ingredient that plays a central role in many traditional and contemporary recipes worldwide. Its versatility in the kitchen makes it a favorite among chefs and home cooks alike, fitting seamlessly into recipes that require a delicate yet rich meaty flavor. While offering various health benefits due to its protein content and essential nutrients, ground veal should be enjoyed responsibly to minimize potential health risks.