Name: Hungarian Meatballs Fasirt
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Hungarian
Ingredients: 1 lb ground beef; 1 medium onion, finely grated; 3 cloves garlic, minced; 2 slices white bread, soaked and squeezed dry; 1 large egg; 1 teaspoon sweet paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried parsley; 1/4 teaspoon ground cumin (optional); 1/2 cup breadcrumbs; 1/3 cup vegetable oil

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Hungarian Meatballs, known as Fasirt, are savory pan-fried meat patties made with ground beef, soaked bread, onion, garlic, paprika, and simple seasonings. They are crisp on the outside, tender inside, and perfect with potatoes, rice, salad, or vegetables.

Why You’ll Love This Recipe

This recipe is hearty, budget-friendly, and easy to prepare with simple pantry ingredients. The paprika gives the meatballs a warm Hungarian-style flavor, while the soaked bread keeps them soft and juicy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 medium onion, finely grated
3 cloves garlic, minced
2 slices white bread, soaked in water or milk and squeezed dry
1 large egg
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried parsley
1/4 teaspoon ground cumin, optional
1/2 cup breadcrumbs, for coating
1/3 cup vegetable oil, for frying

Directions

Place the soaked and squeezed bread in a large bowl and break it apart with your fingers.
Add the ground beef, grated onion, garlic, egg, paprika, salt, pepper, parsley, and cumin if using.
Mix gently until everything is combined. Do not overmix.
Shape the mixture into medium meatballs or slightly flattened patties.
Coat each piece lightly in breadcrumbs.
Heat the vegetable oil in a skillet over medium heat.
Fry the meatballs for about 4–5 minutes per side, or until golden brown and cooked through.
Transfer to a plate lined with paper towels.
Serve warm with mashed potatoes, rice, pickles, salad, or roasted vegetables.

Servings and timing

Servings: 4 servings
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Add a pinch of hot paprika for a spicier version. You can also mix in finely chopped fresh parsley for a brighter flavor. For a lighter option, bake the meatballs at 400°F for about 20–25 minutes, turning once halfway through.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through, or microwave in short intervals. For freezing, let the meatballs cool completely, then freeze for up to 2 months.

FAQs

Can I bake Hungarian Meatballs instead of frying them?

Yes. Bake them at 400°F for 20–25 minutes, flipping halfway through.

What meat is best for Fasirt?

Ground beef works very well because it gives a rich flavor and firm texture.

Can I use fresh breadcrumbs?

Yes, fresh breadcrumbs can be used for coating or mixing into the meat mixture.

Why is bread added to the meatballs?

Soaked bread helps keep the meatballs moist and tender.

Can I make them ahead of time?

Yes. Shape the meatballs and refrigerate them for up to 24 hours before cooking.

How do I know when they are cooked?

They should be browned outside and fully cooked in the center.

Can I freeze cooked meatballs?

Yes. Cool them completely, then freeze in a sealed container for up to 2 months.

What should I serve with Fasirt?

They pair well with mashed potatoes, rice, salad, roasted vegetables, or pickles.

Can I make them without breadcrumbs?

Yes, but breadcrumbs help create a crisp coating. You can skip them if preferred.

Can I add more spices?

Yes. Extra paprika, parsley, or a small pinch of cumin can add more flavor.

Conclusion

Hungarian Meatballs Fasirt are simple, flavorful, and satisfying. With juicy beef, warm paprika, garlic, and a crisp breadcrumb coating, this recipe makes a comforting meal that is easy enough for any day of the week.