This Stuffed Veal Breast is a hearty, traditional centerpiece that delivers deep, savory flavors and incredibly tender meat. The veal is stuffed with a mixture of lean ground beef, pork, breadcrumbs, and aromatic spices like nutmeg and lemon juice, creating a moist and flavorful interior. Slow-roasted with herbs such as bay leaves, rosemary, and basil, the exterior becomes beautifully browned while the inside stays succulent. It is an excellent choice for Sunday dinners, holiday gatherings, or any occasion where you want to serve something impressive yet comforting. The combination of the rich veal and the spiced stuffing offers a satisfying dining experience that pairs wonderfully with root vegetables or mashed potatoes.
Stuffed Veal Breast
Description
This Stuffed Veal Breast is a hearty, traditional centerpiece that delivers deep, savory flavors and incredibly tender meat. The veal is stuffed with a mixture of lean ground beef, pork, breadcrumbs, and aromatic spices like nutmeg and lemon juice, creating a moist and flavorful interior. Slow-roasted with herbs such as bay leaves, rosemary, and basil, the exterior becomes beautifully browned while the inside stays succulent. It is an excellent choice for Sunday dinners, holiday gatherings, or any occasion where you want to serve something impressive yet comforting. The combination of the rich veal and the spiced stuffing offers a satisfying dining experience that pairs wonderfully with root vegetables or mashed potatoes.Ingredients
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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In a small bowl, combine the ground beef, ground pork, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper to form the stuffing mixture.
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Carefully create a pocket in the veal breast to hold the stuffing, then fill it with the meat mixture.
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Sew the veal closed with kitchen twine or secure it with toothpicks or skewers to keep the stuffing inside during cooking.
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Melt the shortening in a large ovenproof casserole or Dutch oven over medium-high heat.
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Brown the stuffed veal breast on all sides in the melted shortening until golden.
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Sprinkle the paprika over the veal and add the bay leaves, cloves, rosemary, and basil to the pan.
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Pour in the water, cover the casserole tightly with a lid, and transfer to the preheated oven.
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Roast for approximately 2 hours, or until the veal is tender and cooked through.
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Remove from oven, let rest for 10 minutes, then slice and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1579.1kcal
- % Daily Value *
- Total Fat 61.1g94%
- Saturated Fat 20.7g104%
- Cholesterol 528.0mg176%
- Sodium 3229.9mg135%
- Total Carbohydrate 101.1g34%
- Dietary Fiber 24.4g98%
- Sugars 1.6g
- Protein 163.0g326%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a heavy-bottomed, oven-safe pot or Dutch oven to ensure even browning and consistent roasting.
If using toothpicks or skewers, remove them before serving to avoid injury. Kitchen twine is often easier to remove in one go.
The veal breast is a tougher cut that benefits from slow, moist cooking. Do not rush the cooking time, as the collagen needs time to break down for tenderness.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish with a splash of broth or water to prevent drying out.
For a richer sauce, you can thicken the pan juices after removing the veal by simmering and stirring in a cornstarch slurry if desired.
