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Name: Pork Meatball Stew
Prep time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 c Onion, chopped fine; 3/4 lb Potatoes; 1 Bay leaf; 1/2 ts Thyme; 1 c Canned tomatoes; 3/4 lb Carrots; 1 1/2 ts Garlic, minced; Chopped fine; 1 Egg lightly beaten; 1 tb Butter; 1 1/2 lb Lean pork; 3 tb Peanut oil; 1 tb Fresh ginger root,; 2/3 c Fine soft bread crumbs; 1 c Dry white wine; 1 c Frozen peas

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INGREDIENTS

1 c Onion, chopped fine
3/4 lb Potatoes
1 Bay leaf
1/2 ts Thyme
1 c Canned tomatoes
3/4 lb Carrots
1 1/2 ts Garlic, minced
Chopped fine
1 Egg lightly beaten
1 tb Butter
1 1/2 lb Lean pork
3 tb Peanut oil
1 tb Fresh ginger root,
2/3 c Fine soft bread crumbs
1 c Dry white wine
1 c Frozen peas

Servings

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

NOTES

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Pork Meatball Stew

1 c Onion, chopped fine 
3/4 lb Potatoes 
1  Bay leaf 
1/2 ts Thyme 
1 c Canned tomatoes 
3/4 lb Carrots 
1 1/2 ts Garlic, minced 
  Chopped fine 
1  Egg lightly beaten 
1 tb Butter 
1 1/2 lb Lean pork 
3 tb Peanut oil 
1 tb Fresh ginger root, 
2/3 c Fine soft bread crumbs 
1 c Dry white wine 
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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Nutrition

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Serving Size: 1 Serving (572g)
Recipe Makes: 4 Servings

Calories: 1289
Calories from Fat: 1063 (82%)

Amt Per Serving		% DV

	Total Fat 118.1g	157 %
	Saturated Fat 41.9g	209 %
	Monounsaturated Fat 55.5g
	Polyunsanturated Fat 14.8g
Cholesterol 174.7mg		54 %
Sodium 1629.9mg		56 %
Potassium 1343.6mg		35 %
Total Carbohydrate 38.5g		11 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 30.2g
Protein 17.5g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1289

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