Sardine Meatballs with Green Goddess Aïoli

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Walk into La Boîte à Sardine—Marseille’s coziest seafood restaurant, festooned with nets and buoys and shells—and you’ll notice one dish gracing nearly every table: boulettes de sardines (sardine meatballs). They’re the specialty of chef and co-owner Céline, as I learned on a food tour with Culinary Backstreets, and as easy to prepare as salmon croquettes. I like making tiny, toothpick-able ones when I’m entertaining for a crowd and burger-size patties for weeknight dinners (either slid onto a bun or enjoyed with a simple salade verte). Green goddess is a decidedly unorthodox accompaniment—désolé, Céline!—but to me it makes the perfect foil as it adds color, tang, and freshness.

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