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Veal Meatballs with Pineapple

Prep Time:
20 mins.
Cook Time:
25 mins.


  • 1 lb. ground veal
  • Salt and pepper to taste
  • 1 tablespoon oil
  • 1 garlic clove, finely chopped
  • 1 onion cut into chunks
  • 2 carrots cut in wedges, 1/4” thick
  • 1/4 pineapple cut into medium-size pieces or 1 small can of pineapple without the juice
  • 2 stalks celery, cut in wedges 1/2” thick
  • 1 head broccoli, separated into florets
  • 1/2 cup pineapple juice or tropical fruit juice
  • 2 tablespoons Grenadine syrup or 2 teaspoons turmeric for color
  • 2 tablespoons cornstarch
  • 1 cup veal stock or low-salt chicken broth
  • 1 teaspoon Sriracha chili sauce or 1 pinch chili pepper


  1. Preheat the oven to 350°.
  2. Season the ground milk-fed veal with salt and pepper to taste and mix well. Form 33 meatballs, about 1” each.
  3. Place the milk-fed veal meatballs on a lightly oiled cookie sheet and bake for about 15 minutes or until golden.
  4. Heat the oil in a skillet over medium-high heat and sauté the garlic and onion. Then add (1 ingredient at a time stirring for a few minutes between each addition) the carrots, pineapple, celery, and broccoli.
  5. Deglaze the skillet with the juice, add the grenadine syrup and stir well.
  6. Dilute the cornstarch in the veal stock and pour into the skillet. Add the Sriracha sauce and season to taste.
  7. Bring to a boil and add the veal meatballs. Let simmer a few minutes and serve with couscous or pasta.

Source: MilkFedVeal.com and Alain Fortier, chef and consultant, Quebec Milk-fed Veal