Easy Meatball Paprikash

1 - lb lean ground pork or veal

1 - large egg

1/4 - cup fine dry bread crumbs

1 - tsp salt

1/2 - tsp caraway seeds

2 - Tbsp vegetable oil

1 - large onion, chopped, about 1 cup

1 - large green bell pepper, cored, seeded and cut into 1" chunks

2 - Tbsp paprika

1 - 16 oz can stewed tomatoes

1 - 8 oz pkg wide egg noodles

1/4 - cup sour cream

2 - Tbsp chopped fresh parsley

In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and caraway seeds; using hands or wooden spoon, blend well.

Shape into 1 1/2" balls. In 12" skillet over medium-high heat, heat oil; add meatballs; cook about 12 minutes, turning frequently until well browned on all sides.

Using a slotted spoon, remove meatballs to plate.

To drippings in skillet, add onion, green pepper and paprika; cook, still over medium-high heat, 5 minutes, stirring frequently until vegetables are crisp-tender and well coated with paprika.

Return meatballs to skillet, along with tomatoes with their liquid and remaining 1/2 tsp salt. Increase heat to high; bring to boil. Reduce heat to low; simmer, covered, 10 minutes, stirring occasionally until meatballs are cooked through.

Meanwhile, prepare noodles according to package directions.

To serve:

Stir sour cream into meatball mixture; remove from heat.

Spoon meatballs into serving platter.

Drain noodles; toss with chopped parsley; arrange on platter with meatballs.

Makes 4 servings.

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