Polpette di sarde (Sicilian sardine meatballs)

Name: Polpette di sarde (Sicilian sardine meatballs)
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 60g currants; 500g fresh sardine fillets, finely chopped; large handful of mint leaves, finely chopped; large handful of parsley leaves, finely chopped; 60g toasted pine nuts; 1 egg, lightly beaten; 60g pecorino romano, finely grated; finely grated zest of 1 lemon; 60g fresh breadcrumbs; sea salt and pepper, to taste

Julia Busuttil Nishimura

May 8, 2026

Sicilian sardine meatballs poached in a simple tomato sauce, ready to be mopped up with bread.William Meppem

easyTime:30 mins - 1 hourServes:4

I grew up eating variations of these sardine polpette. Sometimes they were simply breaded and shallow-fried but, more often, poached in a fragrant tomato sauce, as I’ve done here. These polpette contain a classic Sicilian combination of sardines, currants, herbs, pine nuts and pecorino. I’ve always loved sardines, tinned and fresh. And now, with ready-filleted sardines widely available, they’re an easy midweek option. Serve with some crusty bread to mop up the sauce and you have a very nutritious and satisfying meal.

Ingredients

60g currants
500g fresh sardine fillets, finely chopped
large handful of mint leaves, finely chopped
large handful of parsley leaves, finely chopped
60g toasted pine nuts
1 egg, lightly beaten
60g pecorino romano, finely grated
finely grated zest of 1 lemon
60g fresh breadcrumbs
sea salt and pepper, to taste

For the simple tomato sauce

3 tbsp extra virgin olive oil, plus extra to serve
1 garlic clove, bruised with the side of a knife
2 parsley stalks
400g can tomato polpa
200ml water
sea salt, to taste
crusty bread, to serve

Method

Step 1
For the polpette, place the currants in a small bowl and cover with just-boiled water. Allow to soak for 10 minutes, then drain, squeezing out any excess water. Place in a bowl with the remaining ingredients. Season with salt and pepper.
Step 2
Use your hands to properly combine all the ingredients, mashing the sardines a little as you mix to create a cohesive mixture. Roll into golf-ball-sized polpette. Place on a tray, cover and chill in the fridge for 15 minutes.
Step 3
For the sauce, warm the oil in a medium pan over a low heat and add the garlic and parsley. Slowly cook and, when fragrant, add the canned tomatoes and water. Season with salt and increase the heat to medium. Cook for 12-15 minutes until slightly reduced.
Step 4
Gently introduce the polpette to the sauce and poach for 8-10 minutes, turning halfway, until cooked through. Remove the garlic and parsley stalks, if you like. Serve the polpette in the sauce with an extra drizzle of olive oil and crusty bread to mop up the sauce.

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