Slovak Meatballs.

Hey guys, how are you doing? As you probably know, I am Slovak and my parents lived in Tokaj region close to Slovak-Hungarian borders (if you do not know that yet, not check the About Me page asap 🙂 ). In our family, we almost always had meat on Sunday. Chicken stocks and fried chicken pieces, schnitzels and goulashes were never missing. Sorry my vegan friends, but this is how it was during my childhood. You know what can happen when you have something very often – You get sick of it. My parents understood this as well and in order to have “at least” some meat variety, they decided to bring a very traditional recipe into our Sunday table – pork meatballs. They are usually served with potato mash, some kind of vegetable salad or pickles.

I actually don’t know where this recipe is originally coming from but you can find it in Slovak, Hungarian, Polish and Czech cuisine. In every country, it has a different name and it’s cooked from a slightly different recipe. 🙂 In Hungary it’s called “fasírt”, in Slovakia “fašírky”, in Poland “kotlety mielone” and “karbanátky” in Czechia. In case you ever wonder how I know this, I speak fluently almost all of these languages (well, I used google translate too) 🙂

A couple of weeks back we had visitors at our place and as always the question was “what to cook for them on Sunday?”. We have decided to make something very traditional of course. There was no doubt that it was the right choice because there was almost nothing left after lunch. Just a bit of mashed potato. 🙂 So in case you need some inspiration for traditional Eastern European lunch, or want to taste something new, you have to try my favorite “fašírky” recipe.

Traditional Slovak meatballs - the best for Sunday lunch.

Traditional Slovak meatballs – the best for Sunday lunch.

Traditional Slovak meatballs – the best for Sunday lunch.

Przepis autorstwa tasteisyoursDanie: Dinners, Lunches, Recipe bookKuchnia: SlovakStopień trudności: Łatwe
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  • 500g of minced pork meat

  • 1/4 of some old bread, you can use also fresh one in the worst case

  • 1 jajo

  • 4 cloves of garlic

  • 2 shallots

  • Fresh parsley

  • 2 spoons of the classic mustard

  • Breadcrumbs

  • 500g of potatoes

  • 50ml of milk

  • 75g of butter

  • Cucumber

  • Sour cream 18% fat

  • Salt and black pepper

  • Vegetable oil for deep frying


  • Put the old bread into warm water and let it soften
  • Meanwhile chop shallots into small pieces, cut parsley and peel the garlic
  • Once the bread is soft, drain out all the water and mix it with the minced meat.
  • Add shallots, 1 egg, fresh parsley, press in the garlic, add 2 spoons of mustard, 1 spoon of salt and black pepper and mix well. In case the mass is very soft add breadcrumbs to make it thick.
  • Create small balls, flatten out and deep fry in vegetable oil until brown. When they ready place them on a paper towel to get rid of the extra fat
  • Cut the potatoes and cook in salty water until tender. Using potato masher create a smooth mass. You can use a blender if you wish, but get ready that your mash will be sticky like a glue.
  • Add butter and milk and mix it until you get a soft and creamy mash. Season with salt.
  • Slice cucumber and mix with sour cream, black pepper and a pinch of salt
Traditional Slovak meatballs - the best for Sunday lunch.