👨🍳 Instructions:
- Soak the bread in a little milk until soft. Squeeze out the excess liquid and crumble into a large bowl.
- Combine all ingredients in the bowl: ground meat, onion, garlic, egg, spices, soaked bread, and breadcrumbs (if using). Mix thoroughly until fully combined.
- Shape the meatballs into small round or oval patties—flatter than Italian meatballs, about the size of your palm.
- Optional: Roll the patties lightly in dry breadcrumbs for a crispy outside.
- Heat oil or lard in a skillet over medium heat. Fry the fasírt in batches, about 4–5 minutes per side, until deep golden brown and cooked through.
- Drain on paper towels.
🍽️ Serving Suggestions:
- Serve hot or cold with:
- Mashed or boiled potatoes
- Pickled cucumbers or cabbage
- Mustard
- Fresh white bread
- Often packed for picnics or school lunches!
📝 Tips:
- For extra tenderness, let the mixture rest for 20 minutes before shaping.
- You can bake them at 180°C (350°F) for 25–30 minutes if you prefer less oil.
- Add chopped parsley for a fresh herbal touch.
Would you like a spicy version, one with sour cream sauce, or a printable version of this recipe?