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Pork meatball stew

Yield: 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

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