Deep-fried Hungarian style meatballs with potato stew

Deep-fried Hungarian style meatballs (Fasírt)

are very easy to make, scrumptious and perfect for a party or a buffet. Also, they are eaten either with vegetable stews (I prefer potato stew) as a simple dish, or with white bread as a sandwich. Not to mention, kids totally love them! Traditionally it is made with pork, but any type of ground meat will work with this recipe.


Ingredients for 4 people:

For the meatballs (this recipe makes 12-15 medium-sized balls):

          • 400 grams (14 ounces) of minced pork (beef, turkey, chicken)
          • 1 egg
          • 2 cloves of garlic – minced
          • 1 medium onion – finely chopped, sautéed
          • 2 slices of bread (about 100 grams, 3.5 ounces)
          • 3 teaspoons of sweet red paprika powder
          • 1 coffee spoon of ground black pepper
          • A medium bowl of breadcrumbs
          • Salt to taste
          • Oil for frying

For the potato stew:

          • 500 grams (17.5 ounces) of potatoes, peeled and cut into cubes
          • 2 bay leaves
          • 3 tablespoons of plain flour (25 grams, 0.9 ounces)
          • 5 good tablespoons of sour cream, (226 grams, 1 cup)
          • salt to taste


In a soup pot, sauté the finely chopped onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.

Remove the pot from the heat, add 3 teaspoons of sweet Hungarian paprika powder, stir well. Do not burn the paprika or it will become bitter.

Soak the bread in water and the squeeze it dry.

Combine the ground pork, the egg, the squeezed bread, the minced garlic, the sautéed onions mixed with paprika, ground black pepper and salt to taste. Cover and put it in the fridge for at least 20 minutes.

Cook the peeled and cubed potatoes in half a litre of salted water with the bay leaves until tender.

In a bowl whisk together the sour cream and the flour. Slowly begin to add spoonfuls of the water on the potatoes to the sour cream-flour mixture, stirring until smooth. When the it is possible to pour, add it to the potatoes, stirring constantly, to avoid clumping.(You cannot add the sour cream-flour mixture directly to the hot potato liquid, as it will cause it to curdle. You need to temper the sour cream first.)

Bring it to a boil, it will thicken up. Simmer for another 1 minute and it is done. Salt to taste.

Heat oil in a pan. Shape the ground meat mixture into balls in the palm of your hands, moistened with water, lightly roll them in breadcrumbs.

Place the meatballs in the hot oil, giving them enough space in between for rolling around.Fry both sides until cooked through, it takes about 5 minutes/side.

Serve the meatballs with the potato stew.