Ragout de Boulettes de Porc (Stew with ground pork)
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds ground lean pork
- 2Idaho potatoes, about ¾ pound, trimmed
- 4large carrots, about ¾ pound, trimmed and scraped
- 1tablespoon butter
- 1cup finely chopped onions
- 1½teaspoons finely minced garlic
- 1tablespoon finely chopped, peeled fresh ginger
- ½cup plus ⅓ cup fine fresh bread crumbs
- Salt to taste if desired
- Freshly ground pepper to taste
- 1egg, lightly beaten
- 3tablespoons corn, peanut or vegetable oil
- 1cup dry white wine
- 1cup canned imported tomatoes with liquid
- 1bay leaf
- ½teaspoon thyme
- 1cup frozen peas
Nutritional analysis per serving (4 servings)
614 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 43 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 44 grams protein; 1320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put pork in mixing bowl.
- Step 2
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.
- Step 3
Heat butter in small skillet and add ½ of onions and ½ teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, ½ cup bread crumbs, salt, pepper and egg. Blend well.
- Step 4
Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
- Step 5
Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.
- Step 6
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.
- Step 7
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.
- Step 8
Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.
Private Notes
Comments
Great recipe and the meatballs are perfect. Sauce was a bit acidic and didn’t have so much depth. If I had any chicken stock ready I would have added a little after the wine and cooked it down a bit before adding in the tomato. None on hand so added a finely chopped frozen medallion of foie gras to bring everything together. Perfect :))
This was so unexpectedly delicious. I'm not sure maybe my meatballs were a little big or I did not have as much ground pork, but maybe 15 or so meatballs. I used avocado oil to brown and that worked great. Herb de Provence instead of thyme gave a lovely flavor. I used 3/4 C white wine and a cup of chicken broth. I spooned a generous cup of whole san marzano tomatoes with sauce in and simmered for closer to 40 minutes. Loved the peas. Will make again. Yum.
All liquid evaporated despite cover, and things burned. Obviously I should have paid better attention.
This is a delicious recipe! I substituted 1/2 chicken broth for the wine, used herbs de province instead of thyme, a 15oz can of fire roasted tomatoes, and added a pinch of red pepper flakes. 25 minutes on the potatoes was sufficient. Otherwise, everything else matched the recipe.