Category Archives: veal

Spaghetti and Vivacious Veal Meatballs

Yes, I used the word ‘vivacious’ to describe food. That’s just how it’s going to be, ok?

Meatballs require a little bit of time and effort. They should also be small. My mom used to make these large honkin’ meatballs in gravy. They were delicious, but huge. Ma! Why’d you gotta make ’em so huge? Don’t ask your Mama questions like that. She’ll shoot daggers, spit some venomous one-liner, or smack you.

I am so full, I’m having trouble typing this post. Not kidding.

Linda ran some errands yesterday, so I asked her to pick up some ground chicken. The supermarket she went to (Cousins in Port Credit) had no ground chicken! She picked up veal instead. Way better choice. Smart woman. She also picked me up a spaghetti squash.

If you’ve read my previous blog postings, you’ll know how to prepare spaghetti squash. I’m going to skip the prep instructions for this. So, don’t be lazy…go do some reading.

On to some foooooooooood!

Spaghetti and Vivacious Veal Meatballs

The Vivacious Veal Meatballs

2.5 lbs of ground veal
1.5 tablespoons each of fresh sage and thyme, finely chopped
2 cloves garlic, chopped
1.5 tablespoons butter
Two pinches of red pepper flakes
Sea salt

Melt butter in a small frying pan over medium heat; add your chopped garlic and stir constantly for about 1 minute. The butter will bubble and toil! Remove from heat, but keep stirring, otherwise your garlic may very well burn. The garlic by this time will turn a light golden brown. This is good. Let this mixture cool.

In a large bowl, combine the veal, garlic ‘n butter, sage, thyme, sea salt (about .5 teaspoon), and red pepper flakes. Really mix this through with your hands to get everything well distributed.

Now, get to work. Start rolling this meat mixture into the size of a plum. Set these up on a baking sheet lined with parchment paper. You should have about 26 meatballs.

Da Base for Da Sauce

1/2 large white onion, diced
1 zucchini, cut into quarter pieces, about 1/4″ thick
1 teaspoon Italian seasoning
Butter and lard for frying, about 1/2 tablespoon each
Sea salt
1/2 cup water for deglazing

Melt your fat in a large pot over medium heat. Add in your onions first, and let ’em sweat it out for a minute or two. Add in your zucchini, plus Italian seasoning and sea salt. Let these veggies hang out until they’ve achieved a rich golden brown. Move ’em out of the way for your water, and deglaze your pan, scraping up all those tasty brown bits in the process. A wooden spoon does the job nicely.

Remove from heat onto a plate.

Now you’ll need 2 tablespoons of lard to fry your meatballs. Heat your pot to about medium heat again, and add your lard. Add in your meatballs slowly, one by one, into the fat. Don’t overcrowd them, or else they won’t brown nicely. After about 4 minutes, carefully flip ’em. After another 3 – 4 minutes, remove from heat. You’ll do these in two batches. Remove and place onto a plate.

Da Sauce

4 ladles of bone broth
2 large cloves garlic, chopped
1 small can tomato paste
1.5 teaspoons Italian seasoning
Sea salt to taste

Increase heat to medium-high, and add in your rich, beautiful bone broth. Using a wooden spoon, be sure to scrape up the yummy stuff from the bottom. As this starts to simmer, add in your garlic, tomato paste, sea salt and seasoning. Simmer for about 5 minutes, then turn the heat way down to low. Add in your meatballs carefully. Get ’em all in there, all happy to be hanging out with this rich brothy sauce. Let these guys cook for about 20 – 25 minutes, or until your spaghetti squash is done cooking in the microwave.

Serve over top hot steaming spaghetti squash. You may need a knife, fork and a spoon to eat this. Whatever utensils you use, please enjoy 😀

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Thor Would Eat Bone Marrow…or, Osso Buco

Julie and Charles Mayfield are a wonderful couple, who wrote Paleo Comfort Foods. This cookbook is so full of win. Today, I thought I would try my hand at their Osso Buco recipe, granted…I took liberties and didn’t have all the ingredients. So, it’s more like my bastardization of their recipe. It turned out fabulous and delicious.

Edited March 27th, 2015. I haven’t touched that cookbook in years. Ain’t gonna, neither!

But, before I go into it, I gotta talk about my day yesterday.

I WAS SO BAGGED YESTERDAY. I had a rotten night sleeping. When I came home from work, I plopped myself on the couch and watched some videos on TED. I heart TED Talks so bad. Anyway, I actually fell asleep during a video, sitting upright on the couch, Mac in my lap. I woke up a few minutes later. The video was over, and I was like ‘Eff this’, so I put my lappy aside, curled up into a ball on the couch and passed out immediately. I slept like a cat! Deep, wonderful, heavy sleep. The phone rang. I heard it. Nahhhhhhhhh. I’m too cozy. My cat Harry was whining like the bitch he is. Bah. I don’t care. Sleeeeeeeep is so nice right now. I slept for a good two-and-a-half hours! I woke up groggy, and felt like I could sleep for days. But man, did it ever feel good to nap!

When wifey came home from her mother’s, we made tea, and watched Thor. Thor is so badass, I’ve seen it three times in two days. Yes, that’s right. Three times, in two days! I’m a comic book movie nut, so this is perfectly normal to me. After the movie, I was still pretty tired, and going to sleep at a reasonable hour was still perfectly do-able.

When your body is telling you something you ate is bad, or you’re lacking sleep, you have to listen to it. There are repercussions when you don’t listen: you get sick, your productivity goes way down, you feel mentally exhausted. We must listen to our bodies, as they are, in a way, our own internal doctor. When eating and living Primal, we tend to use ourselves as on-going science experiments. We study and read fervently, tweak things, try something different, cater and listen to our bodies.

Speaking of listening to our bodies, this afternoon, I was starving and started whipping up this recipe for Osso Buco. It is an Italian meal of veal shanks with the bone-in, chock full of nutritious, incredible marrow. It is cooked slowly until tender and truly nourishing.

This recipe is for two, but double it and have leftovers!

Osso Buco with Peppers and Onions

2 veal shanks
1 large onion, cut into large chunks
1 orange pepper, 1 yellow pepper, cut into chunks
3 – 4 carrots, cut into chunks
1/2 can of crushed tomatoes
3 – 4 garlic cloves, chopped
Lard, or coconut oil
2 tablespoons each: sage, marjoram, tarragon, rosemary
Salt and pepper
1/3 cup of bone broth or beef broth

Preheat your oven to 350 degrees. Preheat a large frying pan on medium high, add your lard or coconut oil, about 2 tablespoons. Season the veal with salt and pepper, and add them to the pan. They’re sizzling, right? Good. Now, don’t touch ’em! Leave them for about 3 – 4 minutes. When you’re ready, carefully flip ’em on the other side.

Once these are beautifully browned, remove them carefully from the pan and set them aside on a plate. Your pan should still be hot, so add your onions in, and season with salt and pepper. Get them nice and browned, stirring or tossing like the professionals do, if you are so inclined. Next, add your peppers and garlic. Cook for a few more minutes. Careful not to burn your garlic. Add your sage, rosemary, marjoram and tarragon. Your veggies should be caramelizing beautifully, turning a rich, dark brown. That’s perfect! Add your beef/bone broth to deglaze the pan. Next, add in your crushed tomatoes.

Add this huge pan full of gorgeous veggies to a large baking dish. Add in your veal shanks on top. Cover the baking dish with aluminum foil, and stick ‘er in the oven for about 1.5 hours, to possibly 1 hour and 45 minutes. This really depends on the size of your shanks, and your oven.

I demolished this meal. It was filling, flavourful and yes, I ate the marrow! Stick your knife down there, and scoop out the buttery, tasty goo. Don’t look at me like that. Just effing try it! Wifey tried it, and commented that it tasted like oats or barley. I have to agree. But richer, and creamier.

Enjoy your Osso Buco! Let me know how you like eating bone barrow 😉

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