Pork meatball stew

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

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