Hey guys, how are you doing? As you probably know, I am Slovak and my parents lived in the Tokaj region close to Slovak-Hungarian borders (if you do not know that yet, do 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.