Place the bread slices in a small bowl and pour over the milk. Let them soak for a few minutes.
Squeeze out the excess milk and crumble the softened bread.
2. Mix the Meat
In a large bowl, combine the ground meat, softened bread, onion, garlic, egg, paprika, salt, pepper, marjoram, and parsley.
Mix gently with your hands until everything is evenly combined.
If the mixture feels too soft, add a little breadcrumbs.
3. Shape the Meatballs
Take small portions of the mixture and shape them into round or slightly flattened patties.
For more even cooking, try to keep them similar in size.
4. Fry
Heat about ½ inch of vegetable oil in a large skillet over medium heat.
Place the meatballs into the hot oil without overcrowding the pan.
Fry for approximately 4–5 minutes per side, or until deeply golden and cooked through.
Transfer to a paper towel-lined plate.
5. Serve
Hungarian meatballs are delicious served hot with:
Mashed potatoes
Boiled potatoes
Rice
Pickles
Fresh salad
Sauerkraut
Crusty bread
A spoonful of mustard or a little paprika sauce also makes a great accompaniment.
Tips for the Best Hungarian Meatballs
A combination of pork and beef gives excellent flavor and texture.
Don’t overmix the meat mixture, or the meatballs can become dense.
Hungarian sweet paprika gives the dish its characteristic flavor.
Let the shaped meatballs rest for 10–15 minutes before frying if you have time.
Make sure the center is fully cooked before serving.
Traditional Hungarian Comfort Food 🇭🇺
Fasírt is the kind of simple, satisfying food that feels right at home on a Hungarian family table. Crispy and golden on the outside while remaining tender inside, these meatballs pair beautifully with potatoes and traditional pickled vegetables.
Simple ingredients, big flavor, and pure Hungarian comfort food! 🇭🇺❤️
