Veal, ground, raw

Ground veal has a milder flavor and finer texture than ground beef, which is why it turns up in delicate preparations like classic Italian meatballs, veal-based Bolognese sauces, and stuffed pasta fillings where a subtler meat flavor is wanted alongside pork or beef. Its lower fat content compared to many ground beef blends means it can dry out if overcooked, so recipes calling for ground veal often include added moisture, such as milk-soaked breadcrumbs, egg, or a generous amount of sauce, to keep the finished dish tender. It also works well in lighter burger patties or as part of a meatloaf blended with other ground meats.

An 85 g (3 oz) raw serving provides 18.6 g of protein and 197 calories, giving it a solid 37% DV of protein per serving while staying leaner than many other ground meats at 13.1 g of fat. Because it is ground and therefore has more exposed surface area than a whole cut, raw ground veal should be purchased cold, used within a day or two, or frozen promptly, and always cooked to a safe internal temperature before eating. Its mild flavor and reasonable protein content make it a good building block for a light pasta sauce or a stuffed vegetable filling where you want protein without an assertive meat flavor dominating the dish.