Preparation
During preparation, cut the bun or bread into smaller pieces and sprinkle with a little milk. Mix by hand until the bread is completely moistened. The consistency is good if the mixture is soft but not too runny. If it has had too much milk, it is worth squeezing it out a little.
Place the minced meat in a large bowl. Add the chopped onion, garlic, beaten eggs, and soaked bread. Then add the seasoning. Salt, pepper, red pepper, and chopped parsley.
Knead everything thoroughly. Many people say it’s better to work by hand because you can feel the texture better and the meat isn’t damaged as much as when mixing with a machine.
When the mixture becomes homogeneous, shape it into small balls or flat patties. Roll the shaped meatballs in breadcrumbs to give them a crispy crust while frying.
Heat oil in a frying pan and fry the meatballs over medium heat until golden brown. It is important that the pieces do not touch each other in the pan, as this will help them cook more evenly and prevent them from sticking together.
A dish that always returns in many families
Perhaps the special thing about meatballs is that they are both simple and versatile. They work well warm with mashed potatoes or vegetables, and when cold, they are perfect with a slice of bread.
It’s no coincidence that this dish has been present in Hungarian cuisine for decades. A bowl of freshly fried meatballs often says more than any recipe, because every bite contains a little of the atmosphere of old family kitchens.
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