|1||- lb lean ground pork or veal large egg cup fine dry bread crumbs tsp salt tsp caraway seeds Tbsp vegetable oil large onion, chopped, about 1 cup large green bell pepper, cored, seeded and cut into 1" chunks Tbsp paprika 16 oz can stewed tomatoes 8 oz pkg wide egg noodles cup sour cream Tbsp chopped fresh parsley|
In large bowl, combine pork, egg, bread crumbs, ½ tsp salt and caraway seeds; using hands or wooden spoon, blend well. Shape into 1½" 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 ½ 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@... (Z PEGASUS) On TUE, 27 JUN 1995 033213 GMT
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