Easy Hungarian Fried Meatballs - Crispy & Flavorful

Hungarian Fried Meatballs Served on Plate With Tomatoes

Easy Hungarian Fried Meatballs - Crispy & Flavorful

Course: Appetizers, Dinner, Main Course

Cuisine: Hungarian, Romanian, Transylvanian

Diet: Low Lactose

Keyword: fried meatballs, Hungarian fried meatballs, Hungarian meatballs, meatballs recipe, pork fried meatballs, pork meatballs soup

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 1089kcal

Author: Timea

My Hungarian fried meatballs are crispy on the outside and juicy on the inside. Learn how to make this delicious, easy comfort food.

Print Recipe

Metrics - US Customary

Equipment

1 grater
1 bowl
1 Frying Pan

Ingredients

800 g pork mince
1 pc onion medium-size
2 pcs eggs large
50 g breadcrumbs
2 pcs garlic cloves crushed
1 teaspoon dried vegetable mix
1 teaspoon paprika mild, Hungarian
1 teaspoon onion granules or powder
½ teaspoon sea salt kosher
½ teaspoon ground pepper freshly ground
250 ml sunflower oil or vegetable oil

Instructions

Use a box grater to finely shred the onion and set it aside on a plate.
Place the pork mince in a large mixing bowl, then add the grated onion, two eggs, and the crushed garlic.
Add all of your seasonings: sea salt, freshly ground pepper, onion granules, paprika, and the dried vegetable mix.
Using your hands, mix everything together until all the spices are evenly distributed throughout the meat.
Add the breadcrumbs, a little at a time and continue to mix. Add breadcrumbs until the mince is no longer watery and feels easy to roll.
Dampen your palms with a little water, take a small portion of the mixture and roll it between your hands to form a ball about the size of a golf ball.
Place the finished balls on a plate or chopping board.
Pour the sunflower oil into a pan and heat it over medium heat.
Once the oil is hot and shimmering, place your meatballs into the pan, making sure not to overcrowd it.
Let them cook for 3-4 minutes, or until they are a beautiful golden brown.
Turn each meatball to its uncooked side and continue to fry for another 2-3 minutes.
Once they are fully cooked, transfer them to a paper towel-lined plate or bowl to drain any excess oil before serving.

Video

Notes

For a richer, more robust flavor, use all beef mince. You can also do a 50/50 mix of beef and pork for a classic blend.

For a leaner, lighter option, use ground chicken or turkey. Keep in mind these meats have less fat, so you may need to add a little extra olive oil or a small amount of finely chopped bacon to the mixture to keep the meatballs from drying out.

Before adding your meatballs, test the oil by dropping a small breadcrumb into the pan. If the breadcrumb sizzles immediately and bubbles gently, your oil is ready.

Nutrition