Farts of Portingale Recipe
These savory meatballs, known historically as "Farts of Portingale," are delicately spiced, simmered in broth, and perfect served with gravy or raspberry sauce.
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.
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