1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 cup reduced-fat sour cream, divided
1 tablespoon cornstarch
1 can (10 3/4 ounces) condensed cream of celery soup, undiluted
1 cup milk
1 teaspoon sweet Hungarian paprika
1 package (12 ounces) egg noodles, cooked and drained
2 teaspoons minced fresh dill (optional)
- Preheat oven to 325 F. Spray 13x9-inch casserole dish with nonstick cooking spray.
- Combine pork, salt, nutmeg and pepper in bowl. Shape into 1-inch meatballs. Heat oil in large skillet over medium-high heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in centers. Remove meatballs from skillet; discard drippings.
- Stir together 1/4 cup sour cream and cornstarch in small bowl. Spoon into same skillet. Add remaining 3/4 cup sour cream, soup, milk and paprika. Stir until smooth.
- Spoon cooked noodles into prepared dish. Arrange meatballs over noodles and cover with sauce. Bake 20 minutes or until hot. Sprinkle with dill, if desired.