| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy, Eggs |
|
Meats |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Famous last words: I’ll get right with God later”