Easy Meatball Paprikash

Directions

In large bowl, combine pork, egg, bread crumbs, ½ teaspoon salt and caraway seeds; using hands or wooden spoon, blend well.

Shape into 1½ inch balls.

In 12 inch 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 teaspoon 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.