“Then all day long until sunset we sat dining on a bounty of meat and fine wine, and then we went to sleep on the beach.” — Homer, Odyssey
Garum, a fermented fish sauce, was first produced by the Greeks and appears prominently in Apicius’ recipes. The manufacture and export of garum was an element of prosperity in ancient Greek coasts. — Maite Gomez-Réjon.
*Note: Pictured is one of the works of art that inspired this recipe.
- ½ large onion, finely chopped
- ½ tablespoon olive oil
- ¾ cup breadcrumbs
- 12 ounces ground lamb
- ¼ cup mint, chopped
- ¼ cup parsley, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon basil, chopped
- ½ tablespoon red wine vinegar
- 1 tablespoon fish sauce
- Salt and pepper to taste
Cook the onion in a little olive oil until translucent. Mix together the cooked onion, breadcrumbs, meat, chopped herbs, vinegar, fish sauce, salt and pepper in a large bowl.
Roll the meat with your hands into balls the size of walnuts.
Pour olive oil in a large skillet and place over medium-high heat. Sauté as many meatballs as will fit, but don't crowd them or they will steam and not brown. Transfer cooked meatballs to a paper towel to drain. Repeat with remaining meatballs.
Arrange on a platter and serve.