Name: Hungarian meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 onion; 3 cloves of garlic; 500g minced pork; 1 large egg (or 2 small); 1 Tbsp paprika; 1 tsp salt; 1 tsp ground pepper; 1 stale bread roll or 50g gram flour

Hungarian meatballs

16 Jun 2016

by Emese

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Hungarian meatballs (fasírt or fasírozott) are very popular in Hungary, loved by both kids and adults. They are eaten with all kinds of vegetable pottage (főzelék) or mashed potatoes. The leftover is used for sandwiches and snacks. There are many different recipes. Traditionally they added a stale piece of bread, soaked in water or milk, as a binding agent, but modern recipes use breadcrumbs or even cooked rice. In my (more healthy) recipe I'm using gram flour which makes the meatballs low in carbs and gluten-free. They can be eaten cold so they are ideal for parties and picnics too.

Ingredients

1 onion
3 cloves of garlic
500g minced pork
1 large egg (or 2 small)
1 Tbsp paprika
1 tsp salt
1 tsp ground pepper
1 stale bread roll or 50g gram flour

Instructions

If you're using bread, soak it in a bowl of water (or milk).
Peel and finely chop the onion. Heat a spoonful of oil and gently soften the onion.
Add the onion to the mince, then the egg, the minced garlic, paprika. Season with salt and plenty of ground pepper.
Squeeze the water/milk out of the bread roll and add it to the mince. Alternatively add the gram flour. Mix well and with wet hands make small balls from the mixture.
Fry the balls in hot oil until golden all over (rotating them in the oil from time to time).
Drain the meatballs on paper kitchen towels.