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
 

Meatballs

  • In a saucepan sauté the finely chopped Spanish 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 1,5 tablepoons of sweet Hungarian paprika powder, stir well. Do not burnthe paprika or it will become bitter.
  • Soak the bread in water andthe squeeze it dry using your hands.
  • Combinethe ground pork, the egg, the squeezed bread, the minced garlic, the sautéed onions mixed with paprika, ground black pepper and salt to taste.
    Hungarian meatball ingredients
  • Heat 1 cup of oil in a pan. Shape the ground meat mixture into balls in the palm of your hands. Wet your hands with some water, it helps to form the balls. Roll the balls in breadcrumbs.
    Hungarian meatballs
  • Place the meatballs in the hot oil, giving them enough space in between for rolling around. Fry both sides over medium high heat until cooked through, it takes about 5 minutes/side. Transfer the meatballs to a paper towel to drain.
    Fry Hungarian meatballs

Potato pottage

  • Peel and cube the potatoes into medaium sized cubes andc cook them with the bay leaves in about 2,5 cups of salted water until tender.
  • In a bowl whisk together ½ cup of sour cream and ¼ cup of all purpose flour. Slowly begin to add spoonfuls of the water on the potatoes to the sour cream-flour mixture, stirring until smooth. When it is liquid enough, pour it back 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. Do not overboil because it will curdle.
  • Serve the meatballs with the potato pottage. Enjoy!
Deep-fried Hungarian style meatballs
Keyword Meatball

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