Description
Hungarian Fasirt meatballs are crispy on the outside and tender inside, made with seasoned ground beef, paprika, and soaked bread for a classic comforting dish.
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
Instructions
- Place soaked bread in a bowl and break it apart.
- Add ground beef, onion, garlic, egg, paprika, salt, pepper, parsley, and cumin, then mix gently.
- Shape into medium meatballs or slightly flattened patties.
- Coat each piece lightly in breadcrumbs.
- Heat oil in a skillet over medium heat.
- Fry meatballs for 4–5 minutes per side until golden brown and cooked through.
- Transfer to paper towels to drain excess oil.
- Serve warm with desired sides.
Notes
- Add hot paprika for extra spice.
- Use fresh parsley for a brighter flavor.
- Bake at 400°F for 20–25 minutes for a lighter option.
- Store in the refrigerator for up to 3 days.
- Freeze cooked meatballs for up to 2 months.
- Serve with potatoes, rice, vegetables, or salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 portion
- Calories: 360 kcal
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg
