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Hungarian meatballs

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 3 cloves of garlic
  • 500 g 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

Method
 

  1. If you're using bread, soak it in a bowl of water (or milk).
  2. Peel and finely chop the onion. Heat a spoonful of oil and gently soften the onion.
  3. Add the onion to the mince, then the egg, the minced garlic, paprika. Season with salt and plenty of ground pepper.
  4. 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.
  5. Fry the balls in hot oil until golden all over (rotating them in the oil from time to time).
  6. Drain the meatballs on paper kitchen towels.