Maple Veal Meatballs

Recipes with Maple Syrup / Veal

Recipe — Maple Veal Croquettes
Cooking Time:
6 portions
Metric Imperial


  • 1 1/2 lb of lean ground veal
  • 1 cup of cooked rice
  • 1 egg
  • 1 onion, minced
  • 1/2 teaspoon of salt
  • Freashly ground pepper, to taste


  • 1 can (450 ml or 14 oz) of sliced peaches
  • 1/2 cup of maple syrup
  • 1/4 cup of cider vinegar
  • 1/4 cup of tomato paste
  • 2 pinches of savory


  1. Mix veal, rice, egg, onion, salt and pepper in a bowl.
  2. Shape into croquettes, 2.5 cm (1 in) in diameter. Gently brown the meatballs in a non-stick pan.
  3. Put the meatballs in an ovenproof casserole dish.
  4. Drain the peaches and reserve the juice 125 ml (1/2 cup). Dilute the juice with water or stock.
  5. In the same pan that you used to brown the meatballs, mix all of the sauce ingredients, including the peaches and juice mixture, and bring to a boil.
  6. Pour the sauce over the meatballs and cover.
  7. Cook in the oven for 20 minutes at 180 °C (350 °F).

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes with Maple Syrup

Veal Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.