Title: Easy Meatball Paprikash
Categories: Meat
Yield: 4 Servings
| 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" chu |
| 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. Submitted By Z@FYBITS.COM (Z PEGASUS) On TUE, 27 JUN 1995
033213 GMT