This medieval recipe may raise eyebrows with its curious name, but don’t let that fool you—it’s packed with flavor, history, and heartwarming richness.
Farts of Portingale is a centuries-old dish with roots in English culinary tradition, blending savory meat with the sweetness of dried fruit and warm spices.
Perfect for those who love meatballs with a twist, this recipe delivers sweet, savory, and slightly tangy notes in every bite.
A Taste of Medieval Europe in Every Bite
Farts of Portingale isn’t just a meal—it’s a journey back in time. This dish originated from medieval English cookery books, where “farts” simply meant “small balls” of minced meat or dough.
Today, the combination of lamb or mutton with currants, dates, and aromatic spices creates a distinct flavor profile that’s both comforting and adventurous.
Even better, it’s easy to adapt to modern kitchens without sacrificing authenticity.
Flavor Profile & Serving Ideas
These hearty little meatballs are infused with warming spices and dried fruit for a uniquely layered taste.
- The natural sweetness of currants and dates contrasts beautifully with the richness of lamb or mutton.
- Ground mace, clove, and black pepper provide warmth and subtle complexity.
- Simmering in beef broth locks in moisture and enhances the savory depth.
Serve these with a mild raspberry sauce or a rich gravy for an added touch of indulgence. They’re excellent as appetizers, side dishes, or the star of a rustic medieval spread.
Creative Twists & Substitutions
There are many ways to tweak this recipe to suit dietary needs or personal tastes.
- Protein swaps: Substitute ground turkey, beef, or plant-based mince for lamb or mutton.
- Vegan version: Use lentils, mushrooms, or a vegan meat substitute paired with vegetable broth.
- Gluten-free tip: This recipe is naturally gluten-free—just make sure to check your broth and sauces.
- Fruit flexibility: Try chopped apricots, golden raisins, or prunes in place of currants or dates.
Adding herbs like mint or parsley can brighten the flavor. A squeeze of lemon or a dollop of yogurt on the side can add a refreshing contrast.
Meal Prep & Storage Tips
Farts of Portingale are incredibly meal-prep friendly.
- Make the meat mixture ahead and refrigerate for up to 24 hours before cooking.
- Cooked portions can be refrigerated for 3–4 days or frozen for up to 2 months.
- Reheat in broth or a covered dish to preserve moisture.
Batch cooking is easy—double the recipe and freeze half for a quick, hearty weeknight dinner.
Ideal for Gatherings & Themed Nights
These flavorful bites are conversation starters, perfect for hosting or themed events.
- Medieval-themed dinner: Serve alongside stewed vegetables, rustic bread, and mulled wine.
- Family-friendly meals: Kids love the size and flavor, especially with a sweet dipping sauce.
- Party platters: Toothpick-friendly portions make these ideal finger foods for gatherings.
With their sweet-savory charm and rich historical roots, these meatballs are more than a recipe—they’re a delicious experience that invites curiosity and leaves everyone satisfied.
Farts of Portingale Recipe
Equipment
- Medium saucepan
- Food processor (for finely mincing meat)
Ingredients
- ⅓ cup dried currants (soaked 1 hour, then drained)
- 1 teaspoon kosher salt
- ½ teaspoon ground mace
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground clove
- 1 pound trimmed mutton or lamb, minced very small in a food processor
- ⅓ cup pitted dates, minced to the size of currants
- 1 quart unsalted beef broth (plus 1 more quart if using a larger pot)
- Gravy or mild raspberry sauce for serving (optional)
Instructions
- Soak the Currants: Place currants in water and let soak for 1 hour. Drain well.
- Combine Ingredients: In a medium bowl, mix together salt, mace, black pepper, and clove. Sprinkle over the minced lamb or mutton and mix by hand until evenly coated. Add minced dates and soaked currants; mix thoroughly. Form into 12 to 15 small, firm meatballs, each slightly smaller than a golf ball.
- Cook the Meatballs: In a medium saucepan, bring the beef broth to a gentle boil over medium heat. If needed, add another quart to cover the meatballs fully. Gently place 4 meatballs at a time into the broth. Boil for 6–7 minutes or until the internal temperature reaches 145°F.
- Drain and Serve: Use a slotted spoon to remove cooked meatballs and transfer to a wire rack to drain. Repeat until all are cooked. Serve warm with gravy or mild raspberry sauce, if desired.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.