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Swedish Veal Rissoles

A favorite on Swedish tables!

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Veal Rissoles / Kalvjärpar

This dish is similar to the traditional meatballs, only made with veal meat and cooked in the oven instead of fried. Served with cream sauce, lingonberries or black currant jelly, and potatoes, it's always spectacular.

Serves 4


1 tablespoon onion powder

1/2 cup cream

1/2 cup bread crumbs

A pound minced veal

1 egg

1 tablespoon Dijon mustard

1 teaspoon dried tarragon

Salt and pepper

Mashed potatoes, Raw-stirred lingonberries, and haricot verts for serving


Preheat the oven to 350º F. Combine the milk, cream, and breadcrumbs.

Mix the meat, egg, dijon, and tarragon. Season with salt and pepper to taste.

Make oval shaped meatballs with the help of a tablespoon and put on an oven tray. Bake for 15 minutes. Serve with mashed potatoes, raw-stirred lingonberries and haricot verts.