Hungarian Meatballs

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Ingredients

For Meatballs:

1 pound ground beef
1 egg
1/2 cup Panko crumbs
1 tsp paprika
1 tsp salt
2 tbsp chopped parsley
1/2 tsp black pepper
1 tsp caraway seeds (optional)

Combine all ingredients well. Form into uniform sized meatballs, and saute in a 1 tbsp oil in skillet until browned. Remove from pan and drain on paper towel.

For sauce:

1 small onion, chopped
1/2 cup chopped carrots
1 stalk celery chopped
1 tbsp flour
1 tbsp paprika
1 can (14 oz) beef broth
1 can (14 oz) fire roasted tomatoes
1/2 cup sour cream

Reserve 1 tbsp of the drippings from the meatballs in the skillet, and add the onions, carrots and celery. Cook until tender.

Add flour and paprika to the pan. Stir to coat vegetables and allow it to cook for a minute or two.

Add beef broth and tomatoes (with juice) to the pan, and then re-add the meatballs. Cover and allow to simmer for 15 minutes.

Add a couple of tablespoons of the sauce to the sour cream, stirring it well to temper it. Slowly add the sour cream to the skillet, stirring constantly to incorporate into the sauce, allowing it to coat everything.

Serve over hot buttered egg noodles.