Ground veal is lean veal meat and trimmings ground up, usually by mechanical means, and sold in either patty or bulk form. Ground veal is often used in combination with other ground meats to make moist, flavorful meatloaf and meatballs.
How to prep:

Minced veal should be cooked to an internal temperature of 160 °F.
How to store:

Ground veal can be refrigerated for 1 to 2 days before use. For longer storage, freeze it. For best quality, use frozen meat within 3 to 4 months