Pork Meatballs in Tomato Paprika Sauce

400g pork mince

1 egg

½ cup dried breadcrumbs

¼ cup grated tasty cheese

¼ cup finely chopped fresh flat-leaf parsley leaves

1 teaspoon caraway seeds

2 tablespoons olive oil

1 medium brown onion, thinly sliced

1 medium red capsicum, thinly sliced

2 garlic cloves, crushed

1 teaspoon sweet paprika

400g can diced tomatoes, to serve

Steamed rice, to serve

Sour cream, to serve

Combine mince, egg, breadcrumbs, cheese, parsley and caraway in a bowl. Season with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.

Heat half the oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Remove from pan.

Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Stir in garlic and paprika. Cook for 1 minute or until fragrant.

Return meatballs to pan. Add tomatoes and ¼ cup cold water. Cover. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until meatballs are cooked through.

Serve with rice and sour cream.