Ingredients
- 1 ½ 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 ½ teaspoons finely minced garlic
- 1 tablespoon finely chopped, peeled fresh ginger
- ½ 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
- ½ teaspoon thyme
- 1 cup frozen peas
- Nutritional Information
Nutritional analysis per serving (4 servings)
562 calories; 15 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 46 grams protein; 154 milligrams cholesterol; 465 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
1 hour
Dining and Cooking