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Frikadeller (Danish Meatballs)

Submitted by: Marigat

Living In: Port Washington, Wisconsin, USA

Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country.

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Grandma's Old Italian Spaghetti Sauce with Meatballs

Submitted by: cherbear

Call it sauce or call it gravy, it's an old-school spaghetti sauce and meatballs, with pig feet and pork neck bones to build layers of flavor. It's simmered for most of a day. Serve with spaghetti.

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This is a recipe my Bohemian grandmother used to make for Easter every year. I was fortunate enough to have learned how to make it before she passed away and my family says I nailed her recipe on the head. The key: lots of garlic and chives and onions! Sorry the quantity is so large, but I have no idea how to scale it down much more. My grandma said 'back in the day' there were a lot of Bohemians in the neighborhood and they would use crates of eggs and make the mixture in the bathtub!

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Man-Catching Meat Loaf

Submitted by: JESSCAT

This meat loaf recipe combines beef, veal, and Italian sausage with a handful of vegetables and seasonings. While the ingredients list may be long, it's a simple preparation that should please everyone at dinner time.

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Fresh Bratwurst Wisconsin Style

Submitted by: LECHEFRENE

Home Town: Brainerd, Minnesota, USA

Living In: Ishpeming, Michigan, USA

Pork butt and veal are the base for this fresh bratwurst sausage recipe seasoned with mustard seed, sage and nutmeg.

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Veal Scaloppini with Lemon Cream Sauce

Submitted by: tlthompson

A lemon-flavored cream sauce perfectly compliments thin cutlets of golden fried veal. I like serving portobello ravioli with this dish.

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Kalbskotelett (Veal Cutlet)

Submitted by: Catrin

Home Town: Cologne, Nordrhein-Westfalen, Germany

Living In: Madison, Wisconsin, USA

German cooking is not just Brats and Kraut! This is a delicious, regional dish from the area of Germany that borders Belgium. I'm German and it's one of my family's favorites.

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French Veal Chops

Submitted by: Betty Biehl

I have been cooking for just my husband and me for the last 30 years. I come up with new recipes for two all the time. This recipe works well when you've had a busy day and can't spend much time cooking, but you still want a very special meal. -Betty Biehl, Mertztown, Pennsylvania

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Veal Shank Fricassee

Submitted by: Jean Wright

This recipe is from a cookbook my mother gave me in 1944, when I was 14. Inside the front cover, she wrote, 'When and if Jean ever gets married.' Well, this recipe, along with many others from the same book, has pleased my family for 55 years. -Jean Wright, Clarkston, Washington

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Veal Scallopini

Submitted by: Ruth Lee

I found the original version of this dish in a magazine and adjusted it to suit our family's tastes. Delicate fine-textured veal requires only a short cooking time, something that makes this simple entree even more attractive.

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Veal Cutlet with Red Peppers

Submitted by: Karen Johnson

I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. --Karen Johnson

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Spaghetti Sauce with Meatballs

Submitted by: Anne Eynon

This was my mother-in-law's recipe and as a bride, my first adventure into serious cooking. I enjoy spending the time making it, knowing I'll have enough for several meals. -Anne Eynon Feasterville, Pennsylvania

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Veal and Eggplant Moussaka

Submitted by: Tina Marie

Eggplant is layered with a veal sauce and feta cheese then baked. This Greek dish is fantastic served with any kind of potatoes as a main dish or makes a great appetizer as well. Guaranteed to be a hit with guests!

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Traditional Osso Buco

Submitted by: PICKLEDPOSSUM

This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.

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Wienerschnitzel

Submitted by: DOMESTICGODDESS2004

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

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Veal Angelica

Submitted by: wannabachef

Elegant stuffed veal medallions made with asparagus and provolone cheese are breaded and fried, then slow cooked to a brilliant finish in a mushroom wine sauce.

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Grandma's Meat Sauce

Submitted by: Ecoria1978

Home Town: Old Bridge, New Jersey, USA

Living In: Richmond, Virginia, USA

This is a great meaty pasta sauce recipe passed down through the generations from my great great grandfather in Sicily. I also use this sauce when I make my lasagna. I don't like large chunks of meat in my sauce, so I put it all in the food processor when done and it comes out as a very thick meaty sauce.

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Pate Recipe

Submitted by: BobbyLee3021

A nice, ordinary, everyday pate made with veal and chicken livers, and flavored with onion and bacon. Serve with an assortment of fine crackers.

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Veal Mozzarella

Submitted by: Pattipoopidoo

Home Town: Gilbertsville, Pennsylvania, USA

Wafer thin melt-in-your-mouth veal cutlets smothered in a decadent buttery sherry sauce. Excellent for dinner parties. I serve this with a salad tossed with raspberry vinaigrette and goat cheese crumbles, greens sauteed in garlic and olive oil, Italian bread, and plenty of white wine! Go all out - you can also serve this over angel hair pasta.

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Classic Veal Marsala

Submitted by: Nan Waugh

I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.