Hungarian Meatballs Fasirt

Deep-Fried Hungarian Meatballs: fasírt, fasírozott

Although we do eat meatballs cooked in tomato or other savory sauce, Hungarian meatballs generally refer to smaller or bigger deep-fried meatballs made of ground pork.

This dish is called fasírt or fasírozott in Hungarian, and it’s one of the most popular dishes that you can find at Hungarian homes or canteens. It is eaten either with vegetable stews as a simple dish, or with white bread as a sandwich.

Hungarian meatballs are very easy to make, provide a cheap but hearty food. Regarding spices, sauteed onions, salt and pepper are common in all recipes. Some people add garlic and/or paprika to their meatballs while some others don’t. Sizes also vary, you can find little ones of the size of a ping pong ball (see my meatballs on the pictures), and much bigger ones with a diameter of even 4 inches (10 cm) or more.

One thing that is common in every Hungarian meatball recipes is the method of cooking. Our meatballs are always deep-fried, with lots of oil.

My Hungarian meatballs recipe is one of the more natural style – if you can say this to a dish that’s deep fried. I don’t use neither garlic nor paprika, and like to make my meatballs smaller so they don’t have to be fried too long but the inside still gets cooked. The result is nice little balls, that have a crunchy coating and are moist in the middle.

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