Hungarian Meatballs (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

2 slices of white bread

3 tbsp milk

1 tsp sweet Hungarian paprika

½ tsp ground black pepper

1 tsp salt

1 tsp dried marjoram

2 tbsp chopped fresh parsley

2–3 tbsp breadcrumbs

Oil, for frying

For Serving

Sour cream or garlic sour-cream dip

Fresh parsley

Lemon wedges, optional

Instructions

Soak the bread in the milk for a few minutes, then squeeze out the excess milk and crumble the bread.

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

Mix thoroughly until everything is well combined. Add breadcrumbs if the mixture is too soft.

Shape the mixture into small round meatballs.

Heat about 1–2 cm of oil in a large frying pan over medium heat.

Fry the meatballs in batches for about 4–5 minutes per side, until deeply golden brown and cooked through.

Transfer to a paper towel-lined plate to remove excess oil.

Serve warm with sour cream or a creamy garlic dip and fresh parsley.

Hungarian tip: Using sweet Hungarian paprika and marjoram gives these meatballs their chara

cteristic Hungarian flavor.