Pork Meatball Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Potatoes,
3/4 lbs: Carrots,
1 tbsp: Butter,
1 cup: Onion, chopped fine
1 1/2 tsp: Garlic, minced
1 1/2 lbs: Lean pork,
1 tbsp: Fresh ginger root,
Chopped fine,
2/3 cup: Fine soft bread crumbs,
1: Egg lightly beaten,
3 tbsp: Peanut oil,
1 cup: Dry white wine,
1 cup: Canned tomatoes,
1: Bay leaf,
1/2 tsp: Thyme,
1 cup: Frozen peas,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp