Hungarian-Style Fried Meatballs (Fasírt Golyók)

 Ingredients:

500 g ground pork (or mixed pork and beef)

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

80 g breadcrumbs

1 tsp sweet Hungarian paprika

1/2 tsp black pepper

1 tsp salt

1 tbsp chopped parsley

Oil for frying

For the Garlic Sour Cream Dip:

200 g sour cream

1 clove garlic, grated

Salt and pepper to taste

Instructions:

In a large bowl, combine the ground meat, onion, garlic, egg, breadcrumbs, paprika, salt, pepper, and parsley.

Mix well until all ingredients are evenly incorporated.

Shape the mixture into small balls, about the size of a walnut.

Heat oil in a deep pan to 170–180°C (340–355°F).

Fry the meatballs in batches for 6–8 minutes, turning occasionally, until golden brown and cooked through.

Remove and drain on paper towels.

Mix the sour cream, garlic, salt, and pepper in a small bowl.

Serve the hot meatballs with the garlic sour cream dip and lemon wedges.

Hungarian Tip: Use authentic Hungarian sweet paprika for the best flavor. Serve with pickles, fresh bread, or a simp

le potato salad. 🇭🇺🍽️