Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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. Submitted By Z#FYBITS.COM (Z
PEGASUS) On TUE, 27 JUN 1995 033213 GMT

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