Source: Just Recipes

Ingredients
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

Method – The Procedure
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.

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