Bakony-style Outlaw Meatballs with Galuska | Juicy pork meatballs in sour cream mushroom sauce

Place the minced pork in a mixing bowl. Add 1 egg (from the measured 3 eggs), 30 g breadcrumbs, 2 crushed cloves of garlic, 2 g ground caraway seeds, 2 g salt, and 1 g ground black pepper. Knead the mixture thoroughly, then with wet hands shape it into even, walnut-sized meatballs (approx. 3-4 cm).

Cut the Kolozsvári bacon into small cubes or thin strips. Peel and finely chop the onion. Clean the brown button mushrooms and cut them into 3-4 mm thick slices. Wash and finely chop the fresh parsley.

In a spacious, deep skillet or cast-iron pot, heat the pork lard with the Kolozsvári bacon and fry over medium heat until crispy and the bacon renders its delicious, smoky fat. Add the finely chopped onion and sauté until golden brown and translucent.