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Fasírt with crispy crust, made from juicy minced meat
Classic Fasírt, made from spiced minced meat with onions and garlic, fried until crispy.

Traditional Hungarian meatballs (Fasírt)

Author: Flavelo
Recipes Main Courses
The secret to the perfect Fasírt is balance: not too hard, not too soft. The meat gives body, the fatty parts juiciness, and the soaked bread loosens the structure so you don't get a hard meat bullet, but an airy, biteable texture. Garlic and paprika provide the Hungarian soul.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Frying pan
  • Grater for onion

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Soak the bread in the milk until fully saturated, then squeeze out thoroughly.

Tip: The starch in the bread and the remaining moisture turn to steam, loosening the meatball from the inside, making it soft.
2 ✓

Grate the onion or chop very finely; crush the garlic.

Tip: The pulpy texture of grated onion distributes better in the meat, avoiding chunks that might break the ball apart.
3 ✓

Knead together the meat, squeezed bread, egg, onions, and spices. Work it until the mixture is uniform and slightly sticky.

Tip: Kneading makes the meat proteins (myosin) sticky; this natural glue holds the meatball together alongside the egg.
4 ✓

With wet hands, form balls, flatten them into patties, and roll in breadcrumbs.

Tip: The crumbs form a crispy crust on the outer layer, keeping the juices in.
5 ✓

Fry in medium-hot oil for 4-5 minutes per side until dark red-brown. Drain on kitchen paper.

Recipe FAQ

Why did it fall apart during frying?
There was too much bread in it, or you didn't work the mixture enough to activate the meat proteins that hold it together.
The centre remained raw.
You formed balls that were too large, or the oil was too hot, burning the outside before the heat reached the centre.

Ingredients

  • 500 g Minced pork (preferably shoulder, so it isn't dry)
  • 1 head Onion
  • 3 cloves Garlic
  • 1 whole Egg
  • 2 slices Stale bread roll or bread
  • 100 g Breadcrumbs (for coating)
  • 100 ml Milk (or water for soaking)
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper
  • 1 tsp Sweet paprika
  • 500 ml Oil (for frying)