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1
First, make the green bean salad so it can marinate.
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2
Bring a large pot of salted water to a boil over high heat.
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3
Add the green beans and cook rapidly until quite limp and tender but still bright green, 5 to 10 minutes, depending on the size of the green beans.
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4
Drain and transfer to a serving bowl.
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5
Whisk together the oil, vinegar, shallot, parsley, and mustard.
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6
Pour the dressing over the beans and toss to mix.
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7
Season with salt and pepper and set aside at room temperature for 1 hour, or refrigerate for up to several hours, but not overnight.
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8
To cook the meatballs, heat the oil in a large saute pan over medium heat.
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9
Add the meatballs and saute until lightly browned all around, 3 to 5 minutes.
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10
Transfer the meatballs to a plate, leaving the fat in the pan.
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11
With the pan still over medium heat, add the onion and stir to coat with the fat.
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12
Add the water, paprika, bell pepper, tomatoes, and salt and stir to mix.
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13
Return the meatballs to the pan, turn them gently about to mix them in, cover the pan, and gently simmer until they are no longer pink in the center and the vegetables are tender, 15 to 20 minutes.
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14
In a small bowl, whisk the sour cream until smooth.
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15
Add it to the saute pan and stir gently to combine.
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16
Spoon the meatballs and sauce into a serving dish and serve hot, with the green bean salad on the side.
