Fasírt: Hungarian Meatballs Full of Soul

Prep Time 25 min

Cook Time 30-40 min

Calories 226 kcal/100g

There are few foods in Hungary as universally loved and endlessly adapted as fasírt—the irresistible meatballs that instantly conjure childhood memories and homey comforts. Whether they’re stacked in sandwiches, sitting beside creamy potato stew (“krumplifőzelék”), or just snuck cold from the fridge, fasírt is a staple at Hungarian family tables, picnics, and Sunday feasts.

Fasírt: From Canteens to Family Gatherings

Legend says every Hungarian kitchen guards its secret fasírt recipe. Some families lean towards fried, others towards oven-baked, some add majoram, while others swear by a spoonful of mustard for perfect succulence. For generations, fasírt has been the king of comfort food, joined by vegetable stews, potato purées, salads—or simply enjoyed solo. In school canteens, big family occasions, or even on a road trip, fasírt is always ready to deliver a spicy, juicy bite.

Hungarian fasírt is close to many world meatball recipes, but it stands out for its distinct seasoning (usually paprika and garlic), soaked bread or rolls for tenderness, and its crisp breadcrumb coating. The real magic? Balancing a golden crust with a juicy, well-spiced interior. And for some, the joy is in the little balls eaten straight from the pan, with no garnish, no fuss—just pure nostalgia.

Ingredients

• 500g ground pork (beef or mixed meats work too)
• 1 large onion, chopped finely
• 2–3 cloves garlic, minced
• 2 eggs
• 2 small white bread rolls or 2 thick slices of bread (stale), crusts removed
• ~100ml milk for soaking bread
• 1–1.5 tsp salt, to taste
• 1/2 tsp black pepper
• 2 tsp sweet Hungarian paprika powder
• 1/2 tsp dried marjoram (optional but prized)
• Small bunch of parsley, finely chopped
• 100g breadcrumbs (for coating)
• Oil or lard for frying

Optional:

• 1 tbsp mustard (for extra juiciness)
• Extra herbs (thyme, basil)
• Pinch of hot paprika

Instructions

1. Soak the Bread: Place bread slices in a bowl and pour milk over them. Let sit for 3–5 minutes until soft, then squeeze out excess liquid. Crumble into a large mixing bowl.
2. Make the Meat Mix: Add ground pork, finely chopped onion, garlic, eggs, salt, pepper, paprika, marjoram, and parsley. Mix well—knead by hand for best texture—until evenly combined and almost mousse-like.
3. Shape the Patties: Wet your hands and shape the mixture into small egg-sized balls or flattened patties. Roll each patty in breadcrumbs for a crisp crust.
4. Cook: Option 1—Fry in hot oil, turning every 2–3 minutes until deeply golden and crispy outside, juicy inside (about 6–8 minutes per batch). Option 2—Bake on a lined baking tray for about 30–35 minutes at 190°C (375°F), flipping halfway for even browning (for a lighter version).
5. Let Rest: Drain cooked fasírt briefly on kitchen paper before serving.

Tips and Variations

• Mustard Magic: For extra moistness and a piquant kick, mix a tablespoon or two of good-quality mustard into the meat mixture before shaping.
• Oven-Baked Fasírt: For lighter meatballs, bake instead of fry, turning them once to crisp both sides.
• Vegan Fasírt: Make a vegetable version with grated beets, legumes, and breadcrumbs spiced as above.
• Spiced Version: Add a pinch of hot paprika or chili flakes for gentle heat.
• Marjoram: Don’t skip if you have it—many Hungarians claim it’s the soul of real fasírt.
• Texture Trick: Stale bread soaked in milk gives softer, more flavorful meatballs.

Perfect Pairings

• Krumplifőzelék (Potato Stew): Perhaps the most classic pairing—creamy potatoes mellowing the spice.
• Rice and Peas (Rizibizi): Colorful, filling, perfect for Sunday lunch.
• Sandwiches: Tuck a cold fasírt between slices of fresh bread with mustard, pickles, and lettuce.
• Salads: Serve with cucumber salad (tejfölös uborkasaláta) or vinegar-dressed vegetables.
• Mashed Potatoes: Comfort food supreme.
• Alone: Fasírt is delicious just by itself, especially as a quick snack.

Why We Love It

Hungarian fasírt is more than a recipe: it’s a taste of childhood playfulness, family pride, and simple joy. The secret is always in the seasoning, the shared stories told around the mixing bowl, and the pleasure of sneaking the first meatball, hot and crisp, before it ever reaches the dinner table.