| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Pork, Meats, Stews, From cook4u | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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