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 ground beef and pork to make moist, flavorful meatloaf and meatballs.
According to the USDA, ground veal should be cooked to an internal temperature of 160 °F.
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.