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Ингредиенты
- 1 lb lean grnd pork or possibly veal
- 1 lrg egg
- 1/4 c. fine dry bread crumbs
- 1 tsp salt
- 1/2 tsp caraway seeds
- 2 Tbsp. vegetable oil
- 1 lrg onion, minced, about 1 c.
- 1 lrg green bell pepper, cored, seeded and cut into 1" chunks
- 2 Tbsp. paprika
- 1 x 16 ounce can stewed tomatoes
- 1 x 8 ounce pkg wide egg noodles
- 1/4 c. lowfat sour cream
- 2 Tbsp. minced fresh parsley
Инструкции
- In large bowl, combine pork, egg, bread crumbs, 1/2 tsp salt and caraway seeds; using hands or possibly wooden spoon, blend well. Shape into 1 1/2" balls. In 12" skillet over medium-high heat, heat oil; add in meatballs; cook about 12 min, turning frequently till well browned on all sides. Using a slotted spoon, remove meatballs to plate. To drippings in skillet, add in onion, green pepper and paprika; cook, still over medium-high heat, 5 min, stirring frequently till 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 min, stirring occasionally till meatballs are cooked through. Meanwhile, prepare noodles according to package directions. To serve: Stir lowfat sour cream into meatball mix; remove from heat. Spoon meatballs into serving platter. Drain noodles; toss with minced parsley; arrange on platter with meatballs.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 713 | |
| Calories from Fat 344 | 48% |
| Total Fat 38.6g | 48% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.21g | |
| Cholesterol 189mg | 63% |
| Sodium 1021mg | 43% |
| Potassium 980mg | 28% |
| Total Carbs 60.55g | 16% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.18g | 6% |
| Protein 32.35g | 52% |
