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Farts of Portingale

Have a go at making our traditional Tudor meatballs!



  • 1lb ground lamb
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon each salt, ground mace, and ground pepper
  • 1/4 cup chopped dates
  • 1/4 cup currants
  • 1 quart beef stock

Mix all ingredients except for the stock.  Form the mixture into small balls and poach in the beef stock for 5-7 mins.

They can be served hot or cold.  Or, if you need to make them ahead of time, you can easily re-heat them before serving by re-poaching them in broth.

And don’t throw out that lovely, rich broth when you’re finished!  After you skim off the fat, the broth is great in soups or to flavour other dishes.