Ingredients

3/4 pound potatoes
3/4 pound carrots
1 Tbsp. butter
1 C. onion, chopped fine
1 1/2 tsp. garlic, minced
1 1/2 pound lean pork
1 Tbsp. fresh ginger root, chopped fine
2/3 C. fine soft bread crumbs
1 egg lightly beaten
3 Tbsp. peanut oil
1 C. dry white wine
1 C. canned tomatoes
1 bay leaf
1/2 tsp. thyme
1 C. frozen peas

Cooking Instructions

Peel the potatoes and cut into 1-in. cubes There should be about 2 C.. 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 C.. 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. 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. 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 minutes 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 for 20 minutes 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.
 
 
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