Here’s a classic Hungarian Meatballs (Fasírt) recipe—juicy, flavorful, and seasoned with paprika, just like an old-fashioned family meal 🇭🇺🍽️
🇭🇺 Hungarian Meatballs (Fasírt)
Ingredients (serves 4)
- 1 lb (450 g) ground pork or pork & beef mix
- 1 small onion, very finely chopped or grated
- 2 cloves garlic, minced
- 1 tsp sweet Hungarian paprika
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tsp dried marjoram (very traditional)
- 1/2 tsp caraway seeds, crushed (optional but authentic)
- 1 egg
- 1/2 cup breadcrumbs
- 1/4 cup milk or water
- Oil for frying
Instructions
- Prepare mixture
- Soak breadcrumbs in milk for 1–2 minutes.
- In a large bowl, combine meat, onion, garlic, soaked breadcrumbs, egg, paprika, marjoram, salt, pepper, and caraway (if using).
- Mix gently until just combined (don’t overmix).
- Shape meatballs
- With damp hands, form into small oval or round meatballs.
- Cook
- Heat oil in a skillet over medium heat.
- Fry meatballs in batches, turning often, until browned and cooked through (about 8–10 minutes).
- Drain & serve
- Drain briefly on paper towels.
- Serve hot.
Traditional Serving Ideas
- Mashed potatoes or parsley potatoes
- Cucumber salad or pickles
- Sour cream on the side
- Fresh bread and mustard
Tips
- Grated onion keeps the meatballs extra juicy.
- If baking instead: bake at 375°F (190°C) for 20–25 minutes, turning once.
- Leftovers are great cold in sandwiches.
If you’d like, I can also share:
- Hungarian meatballs in paprika gravy
- Oven-baked fasírt
- Grandma-style version with soaked bread instead of crumbs
Just tell me 😊
