Soak the bread: Tear the stale bread into small pieces and soak it in the milk until softened. Squeeze out any excess milk.
Mix the meatball dough: In a large bowl, combine the ground meat, soaked bread, grated onion, garlic, eggs, paprika, salt, pepper, and marjoram. Add chopped parsley if using.
Shape the meatballs: With wet hands, form small balls or ovals (the Hungarian way is slightly oval-shaped, about golf-ball size).
Coat in flour: Lightly roll each meatball in flour for a thin, crispy exterior when frying.
Fry: Heat about ½ inch of oil in a deep skillet. Fry the meatballs in batches over medium heat until golden brown and cooked through, about 4–5 minutes per side. Drain on paper towels.
🍽️ How to Serve:
With creamy mashed potatoes and pickled vegetables (classic!)
Tucked into a fresh bread roll with mustard and sauerkraut
Alongside cucumber salad (tejfölös uborkasaláta) with sour cream dressing
Dipped in spicy paprika sauce for extra Hungarian flavor
đź’ˇ Tips:
Want even more authentic flavor? Add a pinch of ground caraway seeds to the meat mixture.
You can also bake them instead of frying: 400°F (200°C) for 20–25 minutes, turning once halfway through for even browning.
Would you like me to also share a special paprika sauce recipe you can drizzle over them for extra Hungarian magic? đź‡đź‡şâś¨ (Trust me, it’s incredible!)
