Meatball Paprikas over Pasta

Total time: 30 minutes
     A variation on the traditional Chicken Paprikas, this uses small, spicy meatballs.

 Ingredients:

• The Meatballs:
• 10oz (300gr) ground beef
• 2 tbs dried breadcrumbs
• 1 egg
• 1 tbs Dijon-style mustard
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• The Sauce:
• 1 green bell pepper, small - medium
• 1 onion
• 2 cloves garlic
• 2 tsp paprika
• 1 tsp chili powder
• 1 tbs olive oil
• 2 cups (15oz, 450gr) whole tomatoes, drained
• 1/2 cup (4oz, 120gr) Greek yogurt
• 1 1/4 cups (4.1oz, 120gr) pasta, bite-size

 Instructions:

• Cook pasta according to package directions. Drain
• Meatballs:
• In medium bowl lightly beat the egg with a fork.
•  Add remaining ingredients, except beef, and mix well. 
• Add beef and mix well, (use your hands and knead like bread dough). 
• Form into meatballs, about 1" (2.5cm) in diameter.
• Sauce: 
• Open and drain tomatoes, reserving juice. 
• Roughly chop pepper, onion and tomatoes. 
• Finely chop the garlic.
• In large skillet heat the oil over medium heat. Add the paprika, chili powder, and sauté for 10 seconds.
• Add the pepper, onion and garlic and sauté for 5 minutes. 
• Add the tomatoes and juices, heat to simmering.
• When simmering add the meatballs, being careful that they don't touch. 
• Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes.
• Remove from heat and stir in yogurt. 
• To serve:
• Put pasta in large serving bowl, spoon meatballs over and serve.