2 Meal Veal

As we all get busy it is good to have recipes that are healthy, tasty and provided from local farms. I am one that, if I am already cooking, why not do a little more to use later in the week, especially when I know it is a crazy week coming! Eating this way just takes a little planning, and you can have quick-meals. Oh yea and each meat portion of the meal is about $3/pp !!

1 pkg Gaia's Breath ground veal, thawed
1 pkg Wintergrass ground pork, thawed
2 tsp salt
1/2 tsp ground nutmeg
3/4 tsp ground cardamom (look for this in the organic section of a grocer, or at a co-op)
1 tsp. fresh ground black pepper
2 farm fresh eggs (take your pick from the shed, they all terrific!)
1/2 c Maple Hill Creamery plain yogurt
4-5 slices of Cinnamon-raisin bread

Cube bread, then whiz in a food processor until fine crumbed. (use caution not to over whiz, it will get clumpy). This should yield about 2-2 1/2 c, set aside.
In a large mixing bowl place veal, pork, salt, nutmeg, cardamom, pepper. Beat together eggs and yogurt, pour over meat. Sprinkle about 2 c of bread crumbs, and toss together, adding remaining bread crumbs, just until the mixture with hold shape when squeezed. Cover with wrap and refrigerate for at least 1 hour, but up to 8 hours.

Veal Meal # 1: (serves 6)

Using an 1/2 c measuring cup, measure out 6 scoops. This about 5 oz, once cooked it will be about a 4 oz serving. Form each into a patty, let rest at room temperature for about 30 minutes. Meanwhile preheat grill and prepare your side dishes. I served this with rainbow Swiss chard and potato sticks.
Grill for 4-5 minutes per side over med/low heat. (remember always preheat on high, then when you add meat, adjust to med/low)

Veal Meal #2 (serves 6)
With remaining veal mixture, using a 1" cookie scoop (can use a teaspoon from your silverware also). Scoop and form about 36 meatballs (each serving gets 4). In a large skillet, heat about 1 tbsp olive oil, fry off meatballs over med heat, until browned on all sides (about 5-6 minutes total). Allow to cool and store in an airtight container in the refrigerator.
When ready to use:
Bring meatballs to room temperature while you are cooking the sauce and pasta of choice.
Prepare your favorite pasta (I made a lemon parsley pasta)

Sauce:
2 The Farm B/B fennel head, thinly sliced (you can do this ahead of time, just keep in a container in the frig)
2 tbsp Kriemhild butter
2 tbsp olive oil
pinch of nutmeg
fresh ground black pepper
2 tbsp flour
2 c whole milk
3/4 c grated Jones Family Farm Caldwell goat cheese

In a large skillet heat oil and butter. Add in fennel and saute, letting it take on some color. Sprinkle flour over, and cook for 1-2 minutes. Turn heat to high and whisk in 1 1/2 c milk, bring to a boil, stirring constantly, reduce heat to a simmer. Stir in nutmeg, pepper and cheese, adding more milk if it needs to be thinned. Add in meatballs, simmer to reheat, about 20 minutes or so(keep milk handy, as it reduces you may want to add a little milk at a time).
Pour over pasta toss to combine.