Hungarian Baked Meatballs (Magyar Fasírt)

 Ingredients:

500 g (1.1 lb) ground pork or a mixture of pork and beef

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

80 g breadcrumbs

1 teaspoon sweet Hungarian paprika

½ teaspoon ground black pepper

1 teaspoon salt

½ teaspoon dried marjoram

1 teaspoon mustard

2 tablespoons chopped fresh parsley

2 tablespoons vegetable oil

Instructions:

Preheat the oven to 200°C (400°F).

In a large bowl, combine the ground meat, onion, garlic, egg, breadcrumbs, paprika, pepper, salt, marjoram, mustard, and parsley.

Mix thoroughly until everything is well combined.

Shape the mixture into small round meatballs and place them on a baking tray lined with parchment paper.

Brush or lightly drizzle the meatballs with vegetable oil.

Bake for 25–35 minutes, turning them halfway through, until golden brown and fully cooked.

Serve hot with mashed potatoes, rice, pickles, or a fresh salad.

Hungarian tip: Use good-quality sweet Hungarian paprika—it gives the meatballs their characteristic flavor and color.