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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|Serving Size: 1 Serving (572g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 1289
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