Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Potatoes |
| ¾ pounds | Carrots |
| 1 tablespoon | Butter |
| 1 cup | Onion, chopped fine |
| 1½ teaspoon | Garlic, minced |
| 1½ pounds | Lean pork |
| 1 tablespoon | Fresh ginger root, |
| \N \N | Chopped fine |
| ⅔ cup | Fine soft bread crumbs |
| 1 \N | Egg lightly beaten |
| 3 tablespoons | Peanut oil |
| 1 cup | Dry white wine |
| 1 cup | Canned tomatoes |
| 1 \N | Bay leaf |
| ½ teaspoon | Thyme |
| 1 cup | 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 ½ tsp garlic. Cook, stirring, until wilted. Tip into a bowl and add the pork, ginger, ½ 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