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Fasírt is the kind of Hungarian comfort food you spot on family, think tender meatballs or patties, seasoned with paprika and garlic, then fried until the outside turns crisp. It is familiar in shape, yet distinctly Hungarian in flavour.
You will often find fasírt paired with mashed potatoes, rice, or a light vegetable side. In many homes it shows up with cucumber salad, pickles, or a spoon of mustard. It suits busy weekdays because it cooks quickly, but it also fits weekend lunches where everyone lingers.
If you are curious about Hungarian cooking, fasírt is an easy entry point. It shows how everyday ingredients become something deeply satisfying through seasoning and technique. One pan, a good mix, and a bit of patience while the crust forms, that is the heart of it.
What Is Fasírt?
Fasírt is a seasoned minced meat mixture shaped into balls or flatter patties, then pan fried. Pork is common, sometimes mixed with beef or turkey. Breadcrumbs or soaked bread help keep it moist, while onion and garlic build a savoury base that feels rounded and inviting.
The texture is part of the appeal. A well-made fasírt has a browned, slightly crunchy exterior and a juicy centre that stays tender. It should not feel heavy or dry. When it is done properly, you get clean slices if chilled, yet it still breaks apart easily when hot.
In Hungary you will also hear the word used for a loaf style version baked in a tin, then sliced. The flavours stay similar, only the shape changes. Fried patties are the everyday favourite, often packed into lunch boxes or served as a straightforward second course after soup.
Ingredients and Taste
A classic mix starts with minced pork, grated onion, crushed garlic, egg, and breadcrumbs. Many cooks soak a roll in milk or water, then squeeze it out and fold it in. Sweet Hungarian paprika is common, along with black pepper, salt, and chopped parsley or marjoram.
That seasoning gives fasírt its character. Paprika brings warmth rather than heat, garlic adds bite, and onion gives gentle sweetness as it cooks. Marjoram is a quiet hero, slightly floral and peppery, tying the meat and paprika together without taking over the plate.
Frying creates contrast. The outside picks up colour and a faint crunch, while the inside stays soft and savoury. The taste is meaty and comforting, with a mild smokiness if you use a good paprika. Served with pickles, the sharpness cuts through beautifully.
People tweak it to suit the pantry. Some add a pinch of caraway, others use smoked paprika for deeper flavour. A little mustard mixed in can brighten the meat. If you prefer a lighter version, turkey works well, though pork fat gives the juiciness that many associate with the classic.
A Taste of History
Meat patties exist across Europe, so fasírt did not appear out of nowhere. Hungary’s version grew in a kitchen culture shaped by countryside cooking and city cafés, where minced meat was a practical way to stretch a small amount of protein into a meal for several people.
Paprika’s rise in Hungarian cuisine helped define the flavour profile we now recognise. Once paprika became widely used, it moved from stews into everyday dishes, including minced meat mixtures. Fasírt became a tidy, fryable form for those familiar seasonings, quick enough for home cooks and satisfying enough for guests.
In the twentieth century it settled into a dependable place in canteens, school meals, and home kitchens. Many Hungarians remember it from childhood plates beside potatoes and a simple salad. That kind of memory matters, because it explains why the dish remains popular even when trends change.
It is also a dish that travels well across generations. Each family has a small rule, grate the onion fine, do not overwork the meat, rest the mix before shaping, keep the oil at a steady heat. Those details are rarely written down, yet they shape what fasírt tastes like at home.
How to Make Fasírt (Hungarian Meatballs)
Fasírt is a deeply familiar dish in Hungarian home cooking, crisp on the outside and tender within, seasoned simply but confidently. The mixture is forgiving, but attention to texture and resting time makes all the difference. These meatballs are traditionally pan fried rather than baked, filling the kitchen with a comforting aroma. See the recipe card at the bottom for printable directions
Ingredients
- 500 g minced pork or a pork and beef mix
- 1 small onion, very finely grated
- 2 cloves garlic, finely crushed
- 1 medium egg
- 2 slices white bread, crusts removed
- 80 ml milk
- 1 tsp sweet Hungarian paprika
- ½ tsp ground black pepper
- 1½ tsp fine salt
- 1 tsp dried marjoram
- Plain flour or fine breadcrumbs, for coating
- Sunflower oil or lard, for frying
Cooking Instructions
Step 1: Soak the bread
Place the bread slices in a small bowl and pour over the milk. Allow them to soak fully, then gently squeeze out excess liquid. This softened bread keeps the meatballs moist before moving on to mixing the meat.
Step 2: Build the meat mixture
In a large bowl, combine the minced meat, soaked bread, grated onion, garlic, egg, paprika, pepper, salt and marjoram. Mix gently using your hands until just combined, avoiding overworking the mixture. Cover and rest for 10 minutes to allow the flavours to settle.
Step 3: Shape the fasírt
With lightly damp hands, shape the mixture into oval or round patties about the size of a small palm. Aim for even thickness so they cook uniformly. Set aside while preparing the coating.
Step 4: Coat the meatballs
Lightly roll each fasírt in plain flour or fine breadcrumbs, shaking off any excess. This coating helps create the traditional crisp exterior once fried. Proceed directly to frying for best results.
Step 5: Heat the oil
Heat a generous layer of sunflower oil or lard in a wide frying pan over medium heat. The oil should be hot but not smoking. Test with a small piece of mixture to ensure gentle sizzling.
Step 6: Fry the fasírt
Place the meatballs into the pan without overcrowding. Fry for 4 to 5 minutes per side, turning carefully, until deeply golden and cooked through. Adjust the heat if browning too quickly.
Step 7: Drain and rest
Transfer the cooked fasírt to a plate lined with kitchen paper to remove excess oil. Allow them to rest briefly so the juices redistribute before serving.
Step 8: For serving
Serve hot alongside mashed potatoes, parsley potatoes or a crisp cucumber salad. A spoonful of mustard or pickled vegetables on the side complements the richness beautifully.
Variations and Substitutions
- Meat: Use all pork for a richer flavour or add beef for a firmer bite
- Paprika: Mild smoked paprika can be used if sweet Hungarian paprika is unavailable
- Bread: Breadcrumbs soaked in milk can replace fresh bread
- Herbs: Fresh parsley may be added, though marjoram remains the traditional choice
Cooking Tips for Perfect Fasírt
- Grate the onion very finely to avoid large pieces breaking the meatballs
- Do not overmix the meat, as this can make the fasírt dense
- Resting the mixture improves flavour and structure
- Fry gently to ensure a crisp crust without drying the centre
How to Store and Reheat
Cooling and short-term storage
Let cooked fasírt cool fully before storing, so steam does not soften the crust too much. Place it in a sealed container and keep it in the fridge. It holds well for about three to four days, and the flavour often deepens overnight, which makes leftovers genuinely worth looking forward to.
Freezing for later
Fasírt freezes reliably. You can freeze cooked patties on a tray first, then transfer to a bag so they do not stick together. They keep their quality for around two to three months. Label the date, because it is easy to forget what is hiding at the back of the freezer.
Reheating in a frying pan
For the best texture, reheat in a frying pan over a medium low heat with a small splash of oil. Cover briefly to warm the centre, then uncover to restore the crust. Turn once or twice. This approach keeps it closer to freshly cooked fasírt than any other method.
Reheating in the oven
If you are warming several pieces, use the oven. Place fasírt on a tray, cover loosely with foil, and heat at a moderate temperature until hot through. Remove the foil for the last few minutes if you want the outside to firm up again. This avoids soggy edges.
Microwave tips
A microwave is convenient but can soften the crust. If that is your only option, heat in short bursts and rest for a minute so warmth spreads evenly. For a better finish, give it a quick minute in a hot pan afterwards. Even a brief sear helps bring back some bite.
Serving leftovers
Cold fasírt is popular in sandwiches, often with mustard, sliced gherkins, and crisp lettuce. It also works chopped into a simple salad with potatoes and a sharp dressing. If you are reheating, add something fresh on the side, cucumber salad or pickled vegetables keep the plate lively.
Fasírt (Hungarian Meatballs)
Ingredients
- 500 g minced pork or a pork and beef mix
- 1 small onion very finely grated
- 2 cloves garlic finely crushed
- 1 medium egg
- 2 slices white bread crusts removed
- 80 ml milk
- 1 tsp sweet Hungarian paprika
- ½ tsp ground black pepper
- 1½ tsp fine salt
- 1 tsp dried marjoram
- Plain flour or fine breadcrumbs for coating
- Sunflower oil or lard for frying
Instructions
- Place the bread slices in a small bowl and pour over the milk. Allow them to soak fully, then gently squeeze out excess liquid. This softened bread keeps the meatballs moist before moving on to mixing the meat.
- In a large bowl, combine the minced meat, soaked bread, grated onion, garlic, egg, paprika, pepper, salt and marjoram. Mix gently using your hands until just combined, avoiding overworking the mixture. Cover and rest for 10 minutes to allow the flavours to settle.
- With lightly damp hands, shape the mixture into oval or round patties about the size of a small palm. Aim for even thickness so they cook uniformly. Set aside while preparing the coating.
- Lightly roll each fasírt in plain flour or fine breadcrumbs, shaking off any excess. This coating helps create the traditional crisp exterior once fried. Proceed directly to frying for best results.
- Heat a generous layer of sunflower oil or lard in a wide frying pan over medium heat. The oil should be hot but not smoking. Test with a small piece of mixture to ensure gentle sizzling.
- Place the meatballs into the pan without overcrowding. Fry for 4 to 5 minutes per side, turning carefully, until deeply golden and cooked through. Adjust the heat if browning too quickly.
- Transfer the cooked fasírt to a plate lined with kitchen paper to remove excess oil. Allow them to rest briefly so the juices redistribute before serving.
- Serve hot alongside mashed potatoes, parsley potatoes or a crisp cucumber salad. A spoonful of mustard or pickled vegetables on the side complements the richness beautifully.
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