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

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