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

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…