Hungarian meatballs, or fasírt, are incredibly easy to make, wonderfully flavorful, and a guaranteed crowd-pleaser—whether you’re serving them at a party, buffet, or a cozy family dinner. Golden on the outside and juicy on the inside, these savory bites are traditionally made with ground pork, but feel free to use beef, chicken, or turkey—this recipe is as flexible as it is delicious.

The secret to their irresistible taste lies in a well-balanced mix of minced meat, eggs, onions, garlic, soaked bread, and a generous pinch of Hungarian paprika. Seasoned with ground peppercorns and fried until crispy, they’re perfect served warm or cold.

Hungarians enjoy them in many ways: paired with vegetable stews (potato stew is a classic!), tucked into a sandwich with fresh white bread, or simply eaten straight from the plate. And one more thing: kids absolutely love them.