Ragout de Boulettes de Porc (Stew with ground pork)

Name: Ragout de Boulettes de Porc (Stew with ground pork)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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 1/2 teaspoons finely minced garlic; 1 tablespoon finely chopped, peeled fresh ginger; 1/2 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; 1/2 teaspoon thyme; 1 cup frozen peas

Servings: persons

1 1/2 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 1/2 teaspoons finely minced garlic
1 tablespoon finely chopped, peeled fresh ginger
1/2 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
1/2 teaspoon thyme
1 cup frozen peas

1
Put pork in mixing bowl.
2
Cut potatoes into 1-inch cubes; there should be 2 cups.
3
Put them in a bowl and add cold water to cover.
4
Cut carrots into rounds approximately same size as potatoes; there should be 2 cups.
5
Set aside.
6
Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic.
7
Cook, stirring, until wilted.
8
Add to pork.
9
Add ginger, 1/2 cup bread crumbs, salt, pepper and egg.
10
Blend well.
11
Have small bowl of cold water ready.
12
Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.
13
Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs.
14
Discard excess.
15
Heat oil in skillet large enough to hold meatballs without crowding.
16
Add meatballs and cook, turning often to brown evenly, 2 or 3 minutes.
17
Scatter remaining onions and minced garlic around meatballs.
18
Add wine and bring to boil.
19
Add tomatoes and bring to boil.
20
Drain potatoes and add them.
21
Add carrots, bay leaf, thyme, salt and pepper.
22
Cook 20 minutes.
23
Put frozen peas in sieve and run briefly under piping hot water from faucet.
24
Add them to ragout.
25
Bring to boil and serve.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 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, and more.

Yes, Ragout de Boulettes de Porc (Stew with ground pork) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!