Ragout de Boulettes de Porc (Stew with ground pork)
- 1 1/2 pounds ground lean pork
- 2 Idaho potatoes, about 3/4 pound, trimmed
- 4 large carrots, about 3/4 pound, trimmed and scraped
- 1 tablespoon butter
- 1 cup finely chopped onions
- 1 1/2 teaspoons finely minced garlic
- 1 tablespoon finely chopped, peeled fresh ginger
- 1/2 cup plus 1/3 cup fine fresh bread crumbs
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 egg, lightly beaten
- 3 tablespoons corn, peanut or vegetable oil
- 1 cup dry white wine
- 1 cup canned imported tomatoes with liquid
- 1 bay leaf
- 1/2 teaspoon thyme
- 1 cup frozen peas
- Put pork in mixing bowl.
- Cut potatoes into 1-inch cubes; there should be 2 cups.
- Put them in a bowl and add cold water to cover.
- Cut carrots into rounds approximately same size as potatoes; there should be 2 cups.
- Set aside.
- Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic.
- Cook, stirring, until wilted.
- Add to pork.
- Add ginger, 1/2 cup bread crumbs, salt, pepper and egg.
- Blend well.
- Have small bowl of cold water ready.
- Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
- Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs.
- Discard excess.
- Heat oil in skillet large enough to hold meatballs without crowding.
- Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes.
- Scatter remaining onions and minced garlic around meatballs.
- Add wine and bring to boil.
- Add tomatoes and bring to boil.
- Drain potatoes and add them.
- Add carrots, bay leaf, thyme, salt and pepper.
- Cook 20 minutes.
- Put frozen peas in sieve and run briefly under piping hot water from faucet.
- Add them to ragout.
- Bring to boil and serve.
ground lean pork, potatoes, carrots, butter, onions, garlic, ginger, bread crumbs, salt, freshly ground pepper, egg, corn, white wine, tomatoes, bay leaf, thyme, frozen peas
Taken from cooking.nytimes.com/recipes/3050 (may not work)