Pork Meatball Stewmeats, pork, stews 3/4 lb potatoes 3/4 lb carrots 1 tablespoon butter 1 cup onion, chopped fine 1 1/2 teaspoon garlic, minced 1 1/2 lb lean pork 1 tablespoon fresh ginger root, 1 chopped fine 2/3 cup fine soft bread crumbs 1 egg lightly beaten 3 tablespoon peanut oil 1 cup dry white wine 1 cup canned tomatoes 1 bay leaf 1/2 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 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 |
