Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 lb Potatoes
3/4 lb Carrots
1 tb Butter
1 c Onion, chopped fine
1 1/2 ts Garlic, minced
1 1/2 lb Lean pork
1 tb Fresh ginger root,
Chopped fine
2/3 c Fine soft bread crumbs
1 Egg lightly beaten
3 tb Peanut oil
1 c Dry white wine
1 c Canned tomatoes
1 Bay leaf
1/2 ts Thyme
1 c Frozen peas

1. Peel the potatoes and cut into 1-in. cubes There should be about 2
cups. Put the potatoes into a bowl of cold water. Trim and scrape the
carrots, then cut into slices about the same size as the potatoes.
There should be about 2 cups. 2. Heat the butter in a small skillet
and add half the onion and 1/2 tsp garlic. Cook, stirring, until
wilted. Tip into a bowl and add the pork, ginger, 1/2 c. bread crumbs
and the egg. Blend well. 3. Have a small bowl of cold water ready.
Divide the pork mixture into 24 portions and, using dampened fingers
and palms, shape each into a ball. 4. Sprinkle the balls with the
remaining bread crumbs and roll the balls to coat with the crumbs.
Discard excess crumbs. 5. Heat the oil in a skillet large enough to
hold the meatballs without crowding. Add the meatballs and cook,
turning often to brown evenly, 2-3 min. 6. Scatter the remaining
onions and garlic around the meatballs. Add the wine and bring to a
boil. Add the tomatoes. Drain the potatoes and add to the skillet
with the carrots and herbs. Cook 20 min. 7. Put the peas in a sieve
and run briefly under hot water from the faucet. Add to the stew.
Bring to a boil again, and discard the herbs.

This dish: Ragout de boulettes porc

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