Hungarian meatballs (Fasírt/Fasírozott)

Hungarian patties (Fasírt or Fasírozott)

Fasírt (or Fasírozott) is a very popular Hungarian dish. We eat it with salad or sauce, put it in a sandwich. And sometimes, in the afternoon we eat one without garnish or bread just in itself because it can be enjoyed in its lonesome.

I think every family has an original recipe of Fasírt. The recipes’ base is the ground pork, egg, soaked buns, chopped onion, salt and paprika powder, but what makes it special is the seasoning. In our family we think the soul of Fasirt is the marjoram.

My grandma made little balls from the meat mixing, then rolled them in breadcrumbs and fry them in hot oil. I try to avoid the deep-fried food and I don’t spent too much time in the kitchen so I make 4-bites patties which are baked in oven.

Hungarian meatballs (Fasírt/Fasírozott)

Hungarian patties (Fasírt or Fasírozott)

Hungarian patties are so juicy and flavourful. Traditionally, they are fried in oil, but I make them in the oven.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Hungarian
Keyword: meatball, pork
Servings: 4 people
Author: Myreille


  • 500 grams ground pork
  • 1 onion (chopped)
  • 1-2 stale buns (1-2 slices stale bread)
  • 1 egg
  • salt
  • ½ teaspoon dried marjoram
  • 1 teaspoon Hungarian paprika powder (sweet)


  • In medium bowl soak the buns in water. After 3-5 minutes squeeze it well.
  • In large bowl put the ground pork, soaked buns, chopped onion, egg, salt, paprika powder and dried marjoram. Mix and knead it well.
  • Line a baking sheet with baking paper.
  • Make patties with wet hands.
  • Arrange the patties on the baking sheet and bake them for 30 minutes.
  • Flip every patties and bake them for another 20 minutes.


You can add chopped garlic, chopped parsley or ground cumin to the meat mixing too.