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