INGREDIENTS

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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