Deep-fried Hungarian paprika meatballs with potato pottage – Fasírt krumplifőzelékkel

These deep-fried Hungarian paprika meatballs are very easy to make, scrumptious and often eaten with creamy vegetable pottages. It makes a classic comfort dish, also, the meatballs are perfect for a party or a buffet. Not to mention, kids totally love them! Traditionally it is made with pork, but any type of ground meat will work with this recipe.

We call this dish fasírt or fasírozott in Hungary. You can serve the meatballs with any vegetalbe pottage, this time I share the potato pottage recipe with you.

The traditional Hungarian paprika meatballs consist of minced meat, egg, soaked bread (or zsemle), onion, garlic, ground blask pepper, and of course paprika.

The meatballs are soft inside, yet crispy ouside, makes it extra special and original.

This recipe makes 12-15 medium-sized balls.

Deep-fried Hungarian style meatballs

Hungarian paprika meatballs with potato pottage

These deep-fried Hungarian paprika meatballs are very easy to make, scrumptious and often eaten with creamy vegetable pottages. This recipe makes 12-15 medium-sized balls.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Frying pan
  • Medium pot
  • Saucepan
  • Peeler
  • Cutting board
  • Chef's knife
  • Mixing bwls
  • Measuring spoons
  • Measuring cup
  • Wooden spoon
  • Ladle

Ingredients
  

For the matballs

  • 2 cups minced pork (1 pound) (or any type of ground meat)
  • 1 whole egg
  • 1 medium Spanish onion finely chopped
  • 1 clove garlic minced
  • 1 tbsp Hungarian sweet paprika powder
  • 1 coffeespoon ground blask pepper
  • 2 slices white bread 0,2 pound
  • 1/4 cup fine breadcrumbs
  • 1 cup vegetable oil sunflower, canola
  • salt

For the potato pottage

  • 5 medium potatoes 1 pound
  • 1/2 cup sour cream
  • 1/4 cup all purpose flour
  • 2 bay leaves

Instructions