Instructions:
- Prepare the bread
- Soak bread slices in milk until soft, then squeeze out excess liquid.
- Mix the meat
- In a large bowl, combine ground meat, onion, garlic, soaked bread, egg, paprika, marjoram, salt, pepper, and parsley.
- Mix well until smooth and combined.
- Shape meatballs
- With wet hands, shape into medium-sized balls or slightly flattened patties (Hungarians often make them flat).
- Coat
- Roll each meatball/patty in dry breadcrumbs for a crispy coating.
- Fry
- Heat oil in a skillet over medium heat.
- Fry meatballs until golden brown and cooked through (about 4–5 minutes per side).
🍽 Serving Suggestions:
- Serve with mashed potatoes, rice, or potato salad.
- Enjoy with a side of pickles — a Hungarian favorite.
- They can also be simmered in a light tomato sauce and served over pasta.
Would you like me to also share the Hungarian meatball soup (Húsgombóc Leves) version, where these meatballs are simmered in a paprika-flavored broth?