This post for Bacon Wrapped Stuffed Jalapenos with Veal and Pork is sponsored by the New York Beef Council. All opinions are my own.
These Bacon Wrapped Stuffed Jalapenos have are full of meaty deliciousness! This bacon wrapped recipe is made with ground veal and pork that is combined with a cream cheese filling, then stuffed in the fresh Jalapenos.
I love bacon wrapped recipes, and these stuffed jalapenos are a delicious and nutritious recipe made with ground veal and pork. This recipe is sure to please your friends and family as an appetizer to your next meal!
Why make Bacon Wrapped Stuffed Jalapenos with Ground Veal?
I attended a veal tour with the New York Beef Council. Because of this, I came home ready, willing, and able to test out some recipes with veal. We love jalapenos, and stuffing them with a filling and any bacon wrapped recipe just comes naturally here. So, I re-Vealed my inner chef, and got busy cooking!
Because I am an appetizer hound, I decided Bacon Wrapped Stuffed Jalapenos would be on our menu. And, I would use a combination of ground veal and pork to make this veal recipe.
Raising Veal FAQ’s
Veal is a delicious and nutritious meat produced by the male offspring of cows. Veal is raised until he reaches the age of 22 weeks and weighs about 500 pounds. The Veal calves usually arrive at the farm they will be raised at when they are a week old.
No, veal is raised on milk replacer and grain. This gives the meat a milder flavor and pink color due to iron deficiency. It also has a different texture and mouthfeel than beef.
The only similarity here the animals have not matured. Meaning, they have not yet reached the age of 1 year. Veal is raised to the age of 22 weeks and will weigh 500 pounds by the time it is harvested. Lamb comes from sheep and veal comes from cows. The only similarity is the animals have not matured.
In NYS at Provitello Farms, the veal calves arrive at 1 week old. They live in open air barns that are designed to keep them cool in hot weather and warmer in cold. Every couple of weeks they are moved to a new pen when new arrivals come in and the veal that is ready to go to harvest has left.
Veal is not the same as Lamb. Lamb comes from sheep and veal comes from cows. The only similarity is the animals have not matured. Meaning, they have not yet reached the age of 1 year. Veal is raised to the age of 22 weeks and will weigh 500 pounds by the time it is harvested.
Misconceptions about raising veal
I attended the first New York Beef Veal Tour with the New York Beef Council. where I joined a group of bloggers on a tour of Provitello farms. Provitello is a veal farm in New York where they take great care in raising their veal calves. I was quite impressed with the process and also was surprised to find that my conception of what veal is, was completely and totally wrong!
Like many people, I had my ideas about veal. What it was and how it was raised. The photo below is veal, however, it is veal when it is newborn. Not when it is harvested. The veal calves below arrive at the farm when they are anywhere from 3-10 days old they weigh about 100 pounds.
In the next photo, these veal calves are at 22 weeks. At this age, most calves and weigh about 500 pounds. Did you know that if a calf reaches 1 year, it is considered a bull (or cow) and is no longer veal? This is no different than raising lamb for harvest.
Because the New York Beef Council is dedicated to educate bloggers, I am able to share with you the education I received! I was impressed with this tour and I no longer hesitate about eating veal and enjoy making recipes with it.
If you're on the fence and not sure what to think about veal, be sure to visit the farm's website, read what they have to say, and watch their videos. In a nutshell, you will see everything that I experienced on that day and see for yourself that Veal raised on Provitello farms are raised under the best conditions (see video)
Bacon Wrapped Stuffed Jalapenos - a ground veal recipe!
I love my appetizers. As a result, the recipe I decided to go with for my first veal recipe was an appetizer! I decided to make these stuffed jalapeno with a combination of ground veal and pork. Then, I wanted to wrap them up like a present for a bacon wrapped recipe.
This veal recipe couldn't be any easier. Just grab your mixing bowl and mix together the ground veal and pork meat and cook it in a skillet until browned and no longer pink. Because veal tends to be pink in color, your veal will look very pale instead of dark brown.
Once the veal mixture is cooked through, you will add your cheesy ingredients and stir until combined. If your like me, you may have a hard time resisting the temptation to take a bite or two of the filling. Just for testing purposes that is!
The jalapenos need to be sliced in half and the seeds removed. Then you can add the filling to the center of the jalapeno. If your hands are sensitive to the oils from the fresh jalapeno, then I highly recommend gloves.
Wrap a piece of bacon around the stuffed jalapeno and secure it with a toothpick.
Bake the bacon wrapped stuffed jalapeno in the oven until the bacon is crisp and enjoy!
Be sure to check out Veal Made Easy website for more recipes made with veal!
What to serve with Bacon Wrapped Stuffed Jalapenos
I like to serve these stuffed jalapeno appetizers with a less meat heavy main course. One of my very favorite recipes it this recipe for Vegetarian Patties with Marinara Sauce. These patties are completely keto friendly and full of flavor. A perfect compliment to the bacon wrapped veal appetizer.
If your in the mood for dessert, I love this Chocolate Mayonnaise Cake for Two. Its fast to whip up in the microwave and so tasty when you eat it warm with whipped cream or ice cream!
Keto Bacon Wrapped Stuffed Jalapenos
- 4 oz ground veal
- 4 oz ground pork
- 1 tbsp salted butter
- ½ tbsp chili powder
- 1 tsp ground cumin
- ¼ tsp garlic powder
- ¼ tsp oregano
- 2 oz cream cheese softened
- 4 oz sharp cheddar cheese shredded
- 8 whole jalapenos cut in half and seeded
- 8 slices bacon cut in half
- Add butter to hot skillet to melt. Turn down heat to medium. Immediately add veal and pork. Cook until well browned. Stir in chili powder, ground cumin, garlic powder, onions powder, and oregano.
- Remove seasoned, cooked meat from burner and place in mixing bowl. Add cheddar and cream cheese and stir until combined.
- Slice jalapenos in half and remove seeds. Using a teaspoon, fill jalapeno halves with meat filling then wrap with ½ slice of bacon. Secure with toothpick if needed.
- Bake at 350 degrees for 30-35 minutes or until bacon is crisp.