Slow Cooker Veal Parmesan Meatballs are tender meatballs that simmer in a rich tomato sauce and create a hearty, delicious meal perfect for a weeknight meal or a special occasion. Veal is lean and rich in nutrients and high in protein, making it a nice option!
SLOW COOKER VEAL PARMESAN MEATBALLS
I wish you guys could have smelled these Slow Cooker Veal Parmesan Meatballs simmering away. The smell was heavenly and was tempting me to lift that slow cooker lid for a taste of the sauce. Of course one of the rules with a slow cooker is you don’t open the lid and you cook your recipe low and slow. I love making meatballs in the slow cooker because it is so easy to do.
For this recipe you add the sauce ingredients into the slow cooker, mix up your meatball ingredients, roll the meatballs, submerge them into the sauce and set that slow cooker to do it’s job. You will have a hearty, flavorful meal on the table and people won’t even realize you let the crockpot do all the work.
This meal works great as a weeknight dinner for your family, a special occasion dish or even as an appetizer. You can make these meatballs for a party and use the sauce to serve them with and dip the meatballs in. Just plate the meatballs, add toothpicks and let your guests dive in. I think these would be especially fun at a holiday party and very festive.
I think that a lot of people don’t make veal because they are intimidated or don’t know how to cook with it. It is actually very easy and a lean, vitamin rich protein source. My parents actually love veal and often made Veal Parmesan when I was a kid.
Now lets talk a little more in depth about veal. Veal is rich in nutrients – protein, zinc, niacin, vitamins B-12 and B-6. It is extremely lean, with a 3 oz. serving only containing an average of 5.6 grams of fat and 160 calories.
Seven hundred farm families raise veal calves in the United States. Veal farmers purchase dairy calves when they weigh 100 pounds and raise them until they are 5-6 months old. Veal calves live indoors, protected from extreme heat and cold, in group pens where they can socialize and receive food and veterinary care. Veal calves are fed nutritionally-balanced milk or soy-based diets. These specially-controlled diets contain iron and 40 other essential nutrients, including amino acids, carbohydrates, fats, minerals and vitamins.
For those that are new to cooking veal or need a refresher, here are some helpful tips:
- Savor the flavor: You can marinate veal in the refrigerator for up to five days for chops, roasts or steaks.
- For the best braised or stewed dishes: brown slowly to develop rich flavor, cover tightly to retain steam, and simmer gently over a very low heat.
- Trim the fat after cooking! To preserve juiciness, leave a thin layer of fat on roasts, chops and steaks.
- You don’t have to be an expert chef to create a delicious meal using veal. It can be sautéed, stir-fried, braised, stewed, grilled or broiled. Choosing the right method of preparation is important. But regardless of how you choose to prepare your veal, just keep one thought in mind: “The key to veal is not to overcook.” – Executive Chef, Ritz-Carlton Dining Room, Boston
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own. Thanks for supporting the brands that make A Cedar Spoon possible.