Labdapecsenye

Labdapecsenye Recipe from Hungary: Ground Beef and Pork Patty

Region / culture: Hungary | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Labdapecsenye, also known as Hungarian meatballs, is a traditional dish that is loved for its savory flavors and hearty texture. This recipe combines ground beef and pork with a blend of spices and herbs to create a delicious meal that is perfect for any occasion.

History

Labdapecsenye has been a popular dish in Hungarian cuisine for generations. It is often served at family gatherings, celebrations, and holidays. The name "Labdapecsenye" translates to "meatball" in English, and the dish is known for its rich flavors and comforting qualities.

Ingredients

0.5 lb (227 g) ground beef
0.5 lb (227 g) ground pork
4 slices of white bread
1 tsp salt
2 raw eggs
1 small onion, finely chopped
1 clove of garlic, mashed
2 tbsp of fresh parsley, minced
0.5 tsp ground black pepper
0.5 cup water

How to prepare

Saute the chopped onion in a small amount of fat or oil.
Moisten the bread with water and tear it into small pieces.
In a mixing bowl, beat the eggs well.
Add the meat, bread, and the remaining ingredients, and mix lightly using your hands.
Shape the mixture into medium-sized balls, approximately 5 or 6 in total.
Slightly flatten the balls.
Fry them slowly in 0.5 inches of Crisco, lard, or oil until they are tender and all sides are nicely browned and somewhat crispy.
Allow each side to cook before attempting to turn them with a spatula.
Serve the hamburgers hot, along with a potato and vegetable dish, and perhaps Hungarian cucumber salad.

Variations

Add paprika or cayenne pepper for a spicy kick.
Use ground chicken or turkey instead of beef and pork for a lighter option.
Add grated cheese to the meatball mixture for extra flavor.

Cooking Tips & Tricks

Be sure to sauté the onions until they are translucent to bring out their sweetness and flavor.

- Use fresh parsley for the best taste, as dried parsley may not provide the same level of freshness.

- Fry the meatballs slowly to ensure they are cooked through and browned evenly on all sides.

- Serve the meatballs hot for the best flavor and texture.

Serving Suggestions

Labdapecsenye is traditionally served with a side of potatoes and vegetables, along with Hungarian cucumber salad for a refreshing contrast.

Cooking Techniques

Frying the meatballs slowly in oil or lard ensures they are cooked through and browned evenly on all sides.

Ingredient Substitutions

Use gluten-free bread or breadcrumbs for a gluten-free version.

- Substitute ground lamb or veal for a different flavor profile.

Make Ahead Tips

You can prepare the meatball mixture ahead of time and refrigerate it until ready to fry.

Presentation Ideas

Serve the meatballs on a platter with a garnish of fresh parsley or a dollop of sour cream.

Pairing Recommendations

Labdapecsenye pairs well with a glass of Hungarian red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Labdapecsenye contains approximately 300 calories.

Carbohydrates

Labdapecsenye is a low-carb dish, with each serving containing approximately 5 grams of carbohydrates.

Fats

Each serving of Labdapecsenye contains approximately 20 grams of fat, making it a rich and satisfying meal.

Proteins

Labdapecsenye is a high-protein dish, with each serving containing approximately 25 grams of protein.

Vitamins and minerals

Labdapecsenye is a good source of iron, zinc, and vitamin B12, which are essential nutrients for overall health and well-being.

Alergens

Labdapecsenye contains eggs and wheat, so it may not be suitable for those with allergies to these ingredients.

Summary

Labdapecsenye is a nutritious and delicious dish that is high in protein and low in carbohydrates. It is a satisfying meal that is perfect for any occasion.

Summary

Labdapecsenye is a classic Hungarian dish that is loved for its savory flavors and comforting qualities. This recipe is easy to make and perfect for any occasion. Enjoy these delicious meatballs with a side of potatoes and vegetables for a satisfying meal.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Labdapecsenye. It was a cold winter day, and I was visiting my friend Agnes, who was known for her delicious Hungarian dishes. As soon as I walked into her warm and cozy kitchen, I could smell the mouth-watering aromas of paprika and onions wafting through the air.

Agnes greeted me with a big smile and said, "I have a special treat for you today, my dear. I'm going to teach you how to make my family's famous Labdapecsenye recipe." I had never heard of Labdapecsenye before, but I was eager to learn how to make it.

Agnes began by showing me how to prepare the ingredients. She explained that Labdapecsenye is a traditional Hungarian meatball dish made with ground pork, onions, garlic, and a blend of spices including paprika, salt, and pepper. I watched as she expertly mixed the ingredients together, forming the seasoned meat into small, round balls.

As Agnes shaped the meatballs, she shared with me the history of the recipe. She told me that Labdapecsenye has been a beloved dish in her family for generations, passed down from mother to daughter. Each generation added their own unique twist to the recipe, creating a dish that was both traditional and innovative.

Once the meatballs were ready, Agnes heated a skillet with oil and gently placed them in, letting them sizzle and brown to perfection. The savory aroma filled the kitchen, making my stomach growl in anticipation. Agnes explained that the key to a delicious Labdapecsenye is to cook the meatballs slowly, allowing them to absorb the flavors of the spices and onions.

As the meatballs cooked, Agnes prepared a rich tomato sauce to accompany them. She sautéed more onions and garlic in a separate pan before adding crushed tomatoes, a dash of sugar, and a hint of vinegar. The sauce bubbled and thickened, creating a tangy and savory base for the meatballs.

Finally, it was time to plate the Labdapecsenye. Agnes arranged the golden-brown meatballs on a large serving platter, drizzling the tomato sauce over the top. She garnished the dish with fresh parsley and served it with a side of creamy mashed potatoes and pickled cucumbers.

I took my first bite of the Labdapecsenye, and my taste buds were instantly transported to Hungary. The meatballs were tender and flavorful, with a perfect balance of spices and onions. The tomato sauce added a tangy sweetness that complemented the savory meatballs beautifully.

As I savored each bite, I realized that this recipe was more than just a dish – it was a connection to my heritage and a way to honor the traditions of my ancestors. I thanked Agnes for sharing her family's recipe with me and vowed to pass it down to future generations.

Now, whenever I make Labdapecsenye, I think of that cold winter day in Agnes's kitchen and the joy of learning a new recipe from a dear friend. The flavors and aromas of Hungary come alive in my own kitchen, bringing comfort and nostalgia with each delicious bite. I am grateful for the memories and traditions that food can evoke, and I look forward to sharing this recipe with my own loved ones for years to come.