Pork Meatball Stew
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Pork Meatball Stew
  Pork    Stews    Meatballs  
Last updated 6/12/2012 1:18:40 AM. Recipe ID 49626. Report a problem with this recipe.
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      Title: Pork meatball stew
 Categories: Pork, Meats, Stews, From cook4u
      Yield: 4 Servings
    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
  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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Recipe ID 49626 (Apr 03, 2005)

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