Hungarian Meatballs🇭🇺

Instructions – Fasírt (fried/baked meatballs)

  1. Mix filling:
    Combine ground meat, onion, garlic, soaked bread, egg, paprika, marjoram, salt, and pepper. Mix until smooth but not overworked.
  2. Shape balls/patties:
    Form into small round balls or flat patties. Roll lightly in breadcrumbs if you like a crispier crust.
  3. Cook:
    • Pan-fry: Heat oil or lard, fry until golden brown and cooked through.
    • Bake: Place on a tray, brush with oil, and bake at 375°F (190°C) for about 25 minutes.
  4. Serve:
    Traditionally with mashed potatoes, pickles, or fresh bread with mustard.

Instructions – Húsgombóc (simmered in paprika sauce)

  1. Prepare the same meatball mixture, but make slightly smaller balls.
  2. In a pot, sauté onion in oil, add 1–2 tbsp paprika, then stir in a can of tomato purée. Add 4 cups broth/water, season, and bring to a simmer.
  3. Drop the raw meatballs into the sauce. Simmer gently for 30–35 minutes, until cooked through.
  4. Finish with a spoon of sour cream for creaminess.

💡 Tips:

  • Many Hungarian grandmas add a pinch of caraway seed to the mix.
  • Meatballs can also be served inside Hungarian soups, like vegetable or bean soup.
  • Cold fasírt is often eaten in sandwiches the next day—very traditional!

👉 Do you want me to give you the classic tomato-paprika sauce version (húsgombóc in mártás), which is very typical Sunday food in Hungary?