What a Meatball!

If you grew up in New England like I did, then you know that the word "meatball" has more than one meaning. It's more common usage refers to the food -- a small, round ball of meat that is cooked and served with tomato sauce. It's less common but more colorful usage refers to someone, usually a big, beefy guy -- also called a "chooch," -- who does something rude or bone-headed. In that situation, you'd say, "What a meatball." Get it? Good.

Now you need to get yourself some ground veal from Strauss Free Raised Veal, a Wisconsin based company committed to raising calves more humanely, to make my Veal Meatballs with Fennel, Mushroom, and Shallot Tomato Sauce.

Now, it's time for a meatball.


Italian Style Veal Hot Dogs with Onions, Peppers, and Mushrooms. 

Veal Meatballs with Fennel, Mushroom, and Shallot Tomato Sauce
Serves 4
Printable recipe.

Meatballs:
1 pound ground veal
1/2 cup bread crumbs
1/3 cup grated Parmigiano-Reggiano cheese
1 egg, lightly beaten
3 tablespoons fresh flat leaf parsley, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper

Sauce:
2 tablespoons olive oil
1 large shallot, thinly sliced (about 3/4 cup)
1 small fennel bulb, thinly sliced (about 1 cup)
1 cup sliced white button or cremini mushrooms
1/4 cup dry white wine
1 (32 ounce) can crushed tomatoes with juices, preferably San Marzano tomatoes
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
2 tablespoons chopped fresh basil
4 (6-inch) torpedo rolls
Grated Parmigiano-Reggiano cheese and crushed red pepper flakes for garnish

1. Pre-heat oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.

2. In a large bowl, combine all meatball ingredients. Using your hands, mix until the consistency is moist and the meat holds together well. If it's too dry, add a little bit of water, or another egg. If it's too moist, add some more bread crumbs. Using your hands, roll meat into 1 1/2-inch balls. It should yield 14-16 meatballs.

3. Place meatballs on prepared baking sheet. Bake for 20 minutes until golden brown.

4. Meanwhile, in a large skillet over medium heat, warm 2 tablespoons olive oil. Add shallots and saute 2 minutes until just wilted. Add fennel and saute 3-5 minutes until just softened. Add mushrooms and saute 5 minutes until lightly browned. Add white wine and let cook for 3 minutes. Add the tomatoes, red pepper flakes and salt. Bring to a boil, then simmer for 5-7 minutes. Add cooked meatballs to the sauce and cook over medium heat for 5-7 minutes until heated through. Turn off heat, and stir in basil.

5. Place torpedo rolls under the broiler until lightly toasted. Place 3-4 meatballs per roll, and top with a couple of spoonfuls of sauce. Garnish with grated cheese and a sprinkling of crushed red pepper flakes. Serve hot.

Strauss Free-Raised Veal Review

If Oprah likes it, then it must be good. If she likes it twice, then it must be fabulous.

Nearly two years ago, Strauss Free Raised Veal was featured on the Oprah show as part of a story called "How We Treat the Animals We Eat." They were commended for their humane practices raising calves. This past July their veal was recommended by O Magazine in an article titled "Meet Your Meat."  

Well, if you don't believe Oprah (you do, though, don't you?), then believe me when I say you should know Strauss Free Raised Veal.

The Wisconsin-based company is committed to raising calves more humanely. According to their website:

• Calves roam freely in pastures with mother and herd.
• They are never confined.
• They are never given hormones or antibiotics.
• They have unlimited access to the mother's milk
• They are strictly vegetarian-fed.
• All veal is traceable to the place of birth.

Recently, I received a package of several cuts of Strauss veal and am pleased to say that it's delicious. I enjoyed working with Strauss. My package arrived on time; and the meat was still cold and neatly wrapped in brown paper when I opened the package. Unlike supermarket veal, the color of Strauss veal is a deep rose color, which according to Strauss results from an iron-rich diet of the mother's milk. Once cooked, the veal is remarkably tender and succulent and intensely flavorful.

So far I have made Italian-style veal hot dogs, transformed ground veal into meatballs, and made rosemary scented veal chops. All were wonderful.

If you like veal and you're a conscious eater, then you should consider purchasing Strauss veal. It is sold in many Whole Foods stores and online.



Italian Style Veal Hot Dogs with Onions, Peppers, and Mushrooms
Makes 4
Print recipe only here.

Strauss veal hot dogs are fully cooked, skinless, all-natural meat dogs. No nitrates or MSG are added.

1 tablespoon olive oil
1 medium sweet onion, such as Vidalia, thinly sliced
1 medium red or yellow bell peppers, cut into strips
1 1/2 cups sliced cremini or white button mushrooms
1 teaspoon sherry vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 Strauss veal hot dogs
4 hot dog buns, lightly steamed
Stone ground or Dijon mustard

1. Heat oil in a large skillet over medium heat. Add onions; saute until translucent, about 3 minutes. Add peppers and mushrooms; saute until lightly browned, about 5 minutes. Add the sherry vinegar and cook 1 minute. Season with salt and pepper. Remove from heat.

2. Cook hot dogs according to your preferred method: grilling, broiling, steaming, boiling.  Steam buns by placing them in a steamer basket for a couple of minutes until soft and plump.

3. To assemble, place hot dog inside bun, and top a generous squirt of mustard and 1/4 of the sauteed veggies. Eat it while it's hot!

You might also enjoy these meat recipes from Food Blogga:
Grilled Rib Eye Steak with Chimichurri Sauce
Grilled Steak Tacos with Watermelon-Mango-Jicama Salsa
Grilled Lamb Sandwiches with Sage Aioli and Sun-Dried Tomato Tapenade
Veal Cutlet Sandwich with Garlicky Greens, Smoked Mozzarella, and Prosciutto