👩🍳 Instructions:
- Mix: In a bowl, combine ground meat, soaked bread, onion, garlic, egg, parsley, paprika, marjoram, salt, and pepper. Mix until smooth.
- Shape: With wet hands, form small balls (or patties for the fasírt version).
- Coat: Roll each ball lightly in breadcrumbs.
- Fry: Heat oil in a skillet. Fry meatballs on medium heat until golden brown and cooked through (about 6–8 minutes, turning).
- Serve: Traditionally with mashed potatoes, pickles, or bread and mustard.
🌟 Variations:
- In soup (Húsgombóc leves): The meatballs can also be simmered in broth with vegetables instead of fried.
- Oven-baked version: For a lighter option, bake on a lined tray at 375°F (190°C) for ~25 minutes.
👉 Would you like me to give you the tomato sauce + Hungarian meatballs version (similar to Italian but with paprika flavor) that’s very popular for Sunday lunches?