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.
03Heat butter in small skillet and add 1/2 of onions and 1/2 teaspoon garlic. Cook, stirring, until wilted. Add to pork. Add ginger, 1/2 cup bread crumbs, salt, pepper and egg. Blend well.04Have small bowl of cold water ready. Divide pork mixture into 24 portions and, using dampened fingers and palms, shape each into ball.05Sprinkle balls with remaining bread crumbs and roll balls to coat with crumbs. Discard excess.06Heat 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.07Add 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.08Put frozen peas in sieve and run briefly under piping hot water from faucet. Add them to ragout. Bring to boil and serve.